Chef-owner Massimiliano Boldrini grew up in Emilia-Romagna, the Italian region that invented pasta. Naturally, the many house-made shapes are fantastic, framed with the kind of radical simplicity that makes a dish like tubes with tomato sauce and grilled sardines taste primordial. Boldrini is fussy about his seafood — its usually local and consistently delicious. The semi-hidden space hes carved out feels casual for a restaurant with such serious chops, but hey, its all part of the charm.
Payment Type: MasterCard, Visa, American Express, cash, ATM/Debit
Attire: casual to semi-dressy
Extra Info: Organic olive oil, coffee, and milk; wild or sustainably farmed seafood; much of the produce is organic. Participates in the Community Alliance for Family Farmers' "Buy Fresh, Buy Local" campaign.