 Overall there is much to like at this outpost of Scott Harris’ Mia empire --- from the peppery, arugula-laced salads and pristine carpaccio to the linguine con frutti del mare. Many dishes are familiar, and most are prepared with just enough flair. Service is warm and friendly (if not always knowledgeable), and pastas are generally well wrought. The menu --- some of which is hand-written --- changes, but it often includes a fine roasted chicken with garlic, shallots and rosemary; penne with Italian sausage, wild mushrooms and peas; or luscious roasted veal medallions in a light brandy sauce. It may be somewhat formulaic, but it’s a formula that works. Besides, the wine is affordable, and the setting inviting in a boisterous sort of way.
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