Polish-born Erika Grodzki took over this conveniently located Italian jewel from its husband-and-wife owners in 1995, having cooked for them since 1983. Grodzki and her son produce a daily menu of five or six dishes, from saltimbocca and dorade (sea bream) to home-made ravioli, fettuccine with pfifferlinge (mushrooms) and nutten spaghetti (hooker pasta, or puttanesca), plus excellent bread. Food is clean, simple and fresh, and the service is personable and local-feeling, with servers taking a se...
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