: This bustling Tuscan restaurant owned by the Scotto clan remains popular for its huge portions of well-prepared and creative Northern Italian fare. Executive chef Stefano Battistini occasionally deviates from his Italian roots with such starters as almond-crusted crab cakes and sevruga caviar spooned over mashed potatoes laced with mascarpone. More importantly, however, is the way he handles his native cuisine. The whole milk burrata and buffalo milk mozzarella with autumn fruit compote, fig jam, toasted almonds, marinated oven-roasted plum and cherry tomatoes and fresh basil is a standout starter. The creamy polenta gratin with oxtail ragù alla Romana---braised in chianti, tomato, fennel and rosemary---is also guaranteed to please. You may also opt for grilled lamb chops or prosciutto-wrapped double-cut Berkshire pork chops. The kitchen takes pride in its homemade pastas, which may account for the impossibly huge portions. Matriarch of the Scotto clan, Marion, and daughters Elaina and Rosanna, spread the welcome mat, while son Anthony Jr. guides guests' selections among almost 400 wines.

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