This is not your run of the mill old fashion Italian cuisine. The chef creatively eliminates cream and butter, adds in fresh local ingredients, sprinkles in a variety of herbs, and turns it into some very unique dishes. The salads are fresh and have interesting flavors. The entrees shined especially the agnolinis, tiny raviolis filled with lemon ricotta in a garlic and pea sprout broth. The sweetness of the raw scallops was perfectly balanced with paper thin slices of tart apples and watercress. The most traditional dish was fresh pappardelle with boar ragu. Simply done, but classic. The meal ended with complimentary chocolate truffles and baked meringue cookies. Great variety of Italian wines. Very professional wait service and a gracious hostess. The interior is cozy, yet the tables are spaced far enough apart that you can have a nice conversation without yelling.