This former Seagram's building is a beautiful setting for this ambitious restaurant. From greeter to server, the service is that perfect blend of friendly and efficient, and the recommendations for wine and food were perfect.
The pizzas are freshly made to order, and the gnocchi is outstanding. Try the carpaccio or the arancini (fried risotto) to start. The daily soup was artichoke and pear with pesto. Mostly it was a sweet grey liquid with oily basil. Not a hit.
The osso bucco is very competent, as are the salads and sides. The fried manicotti, however, is gross. It's coated with some sweet substance and deep fired. The effect is more like a very greasy eclair than a delicate pasta dish. It's served with perfect asparagus.
Desserts are lovely. If you can't decide, try the sampler plate with three miniature desserts. Coffees are nice too.
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