In this sunny pizzeria-restaurant, you'll find an unusually caring staff serving up a lively menu of Italian specialties.
It's difficult to exercise restraint when confronted with the basket of terrific garlic knots (made from pizza dough), but do your best. Portions here are copious, enough for at least two.

Shrimp ajillo in a spicy garlic wine sauce is made with lots of crustaceans over cappellini. A pasta dish that sounds over-orchestrated but actually works beautifully is the pollo con rosamarino, chunks of chicken and vibrant julinenne vegetables in a light rosemary wine sauce over farfalle.

Tiramisu - boozy but not too too - transcends the cliche.

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So does the Sundried Tomato Cafe.

Joan Reminick