I understand that this place has had a number of chefs in past years that have resulted in some very mixed reviews here. Whoever was cooking on the Tuesday night I was there knows what they are doing. The Bread Rule: No restaurant that serves lousy bread makes make good food". The bread at Tuscany was perfect, hot out of the oven, crusty, and chewy in the center, served with a nice olive oil. Good wine selection of domestics and Italians with a decent selection by the glass (Kendall Jackson VR $8, Montepulchiano $8). A salad special had arugala, some nice lettuce, gorgonzola, panchetta and tangerine with a nice balsamic. We both had the Vongolle with garlic and oil. Not hard to do, but just right for my taste. Nice plump cherrystones and no problem substituting fettechinni for spaghetti. One of the owners was serving and her Italian presence was a nice addition to the meal. Oh, and compared to where I live (Northampton, MA) this was a very inexpensive meal (main $13.95). I would expect future reviews to be uniformly good.