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Chef-owner Armando Martinez opened this cheerful restaurant in June 1991, having perfected his skills at Piero's. Italian scenes and family photos adorn the walls of the plant-filled dining room, which overlooks a pleasant patio. The fresh-baked garlic bread that accompanies all meals is a favorite, as are appetizers such as calamari marinated with olive oil, garlic and lemon juice and artichoke stuffed with Parmigiano bread crumbs, garlic and parsley. Among lunch and dinner pasta choices are linguine with fresh clams or mussels and red or white sauce; and penne with broccoli and spinach sautéed with olive oil, garlic and a touch of tomato. Soup or salad and a side of penne pomodoro accompany such main dishes as orange roughy francese, chicken angelo or Marsala and, for dinner, salmon meunière. Veal specialties vary daily. Save room for the house-made cheesecake with strawberries and the tiramisu created with cocoa lady fingers, mascarpone cheese and espresso-flavored rum.
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