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Literally and stylistically, the loud and bustling Puttanesca really gets around. The interior design represents a geographic hodgepodge: Rustic exposed brick, slate floors, and a hanging bust of Buddha. The menu presents a mixed bag of fairly predictable tricks, with eclectic and multi-ingredient pan-Italian dishes, including dried and fresh pastas in a variety of rich sauces, and roasted, braised, and sautéed meat and fish. Passon gives us the greatest hits of the traditional Italian-American trattoria as well: fried calamari, chicken Parmesan, and spaghetti and meatballs. The fresh homemade pastas are the main attraction; the tender gnocchi is done-up classic with tomatoes, basil and mozzarella. And the pink vodka sauce gives the ravioli with goat cheese a sublime pool to bathe in. Named after the pasta sauce that's derived from the Italian word for whore, the restaurant aims to seduce. For most, it does the trick. — Andrew Sessa

Ravioli alla vodka, $15; Bronzino Marechiaro, $23