Bevanda is one of the mainstays in local Italian-continental restaurants. It's a tribute to traditional cooking and Old World style.
Dining here is a serene, almost soothing experience. The staff is very professional, and accommodating, but there are times when a touch of the brusque enters in, too.

The kitchen is at ease with favorites such as osso buco and Dover sole meuniere. The deftly grill striped bass and know how to treat red snapper, whether alla Livornese or marechiaro. The veal chop is revered.

You may safely pick among any of the pastas. A standby is fuzzi alla Nonna, in a rustic veal sauce. Risotto with mushrooms also is a winner.

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Precede these with the hot antipasto, which is a hefty cross-section of bites you've savored many times.

Conclude with the obligatory ricotta cheesecake and an espresso. Of course.

Peter M. Gianotti