 This cheerful, spacious 250-seat restaurant, with its high ceilings, white marble and blonde wood, turns out savory Northern Italian cuisine in its gleaming open kitchen where copper pots and pans, and wicker baskets hang from the beams. The eight-seat counter affords diners a close-up view of the chefs at work. An attractive bar spans one wall in the lounge; the patio overlooks a landscaped stream bordering the resort’s Central Park casino. The antipasto della casa for two or more offers a great sampling of the specialties---bruschetta pomodoro, goat cheese rolled in smoked salmon, insalata caprese, prosciutto with Tuscan melon, pancetta-wrapped scallops, eggplant salad and olives. Entrées include good pizzas, pastas, mesquite-grilled fish and rôtisserie-roasted meats and poultry. We like the conchiglie al pollo---shell pasta with chicken breast, broccoli, sun-dried tomatoes, roasted garlic, Trebbiano wine and pecorino cheese. Mesquite-grilled lamb rack with fresh thyme and garlic sauce is served with fingerling potatoes and sautéed vegetables; bistecca alla Fiorentina---a grilled 22-ounce porterhouse---comes with cannelloni beans and sautéed organic spinach. Tiramisu and chocolate mousse with fresh raspberries and sponge cake soaked with triple sec served with orange crème anglaise are among sweet temptations.
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