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Grotta Azzurra
Gnocchi al Pesto
Linguine alle Vongole
Pumpkin Ravioli
Shrimp Scampi
Lobster Fra Diavolo
Eggplant Parmigiana
Soft potato gnocchi in a bright basil pesto — one of the more reliable dishes on the menu.
Clams in white wine and garlic over linguine — a Southern Italian-American classic that this kitchen has been making for decades with briny, well-seasoned results
Seasonal ravioli filled with sweet pumpkin — delicate and well-balanced.
Butter-and-garlic-drenched shrimp that exemplifies the restaurant's unapologetically rich, old-school approach to seafood
Lobster in a spicy tomato sauce — when it's on, it's a showstopper; when it's not, it's just okay.
Thick-cut eggplant layered with tomato sauce and melted mozzarella — a hearty, satisfying rendition of the Italian-American staple
House pasta with marinara
Simple tomato-sauced pasta that showcases the kitchen's long-practiced red sauce — deeply seasoned and unapologetically traditional
Gnocchi in Gorgonzola with Walnuts
Rich gnocchi in a creamy Gorgonzola sauce studded with toasted walnuts — bold and indulgent.
Veal Milanese
Breaded veal cutlet pounded thin and fried golden — a classic entree.
Calamari fritti
Lightly battered fried squid rings — a reliable crowd-pleaser starter that arrives hot and crisp when the kitchen is on
Spiedini alla Romana
Skewered, breaded mozzarella with anchovy butter — a retro Roman appetizer.
Tiramisu
Classic house tiramisu — a straightforward, espresso-soaked finish that lands better than most tourist-district desserts in the area
Breakfast Pizza
Margherita Pizza
Based on 1,517 reviews
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