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Gian-Tony's Restaurant Review: Gian-Tony's takes a hands-on approach to traditional Sicilian and southern Italian cuisine, with veal and filets cut on site, sauces whipped up from scratch and vegetables grown out back. This is big-flavor stuff, from simple seafood ravioli to eggplant involtini filled with spinach and ricotta. Osso buco, a frequent special, is good enough to cause arm-wrestling matches between patrons pursuing the night's last serving. And when stuffed artichokes are on the menu, patrons don’t risk being last --- they practically line up for it. Tony Catarinicchia's food feels like what Nonna would make (and not a designer interpretation of it); tiramisu, the house specialty, is a prime example. Service comes from waiters who know both the menu and their longtime neighborhood customers. On weekends, reservations are all but mandatory. The outside may be nondescript, but the inside is full of charm.