: This bright, apricot-colored, art-heavy restaurant is a hybrid between an old-school neighborhood restaurant and a chic Italian bistro. Try the Venetian specialties, some simple and some more complex. Spaghetti and meatballs made of pork, veal and beef needs no further adornment. Pear salad with feta cheese and pumpkin seed vinaigrette is delicate but may cry out for a bit more salt. Chef Francesco Antonucci, formerly of Remi, favors slow roasting techniques, and guests can watch the preparation of his numerous meat and seafood dishes in the open kitchen. Pair your experience with a bold red from the wine list and you're in for a notable evening.

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Antonucci

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