Profile

Chef-proprietor Pietro Raimondi's menu is less fusion than a tribute to discrete cuisines, but there are overlaps like caponata hummus and pancetta-wrapped halibut with saffron sauce. Distinctly Mediterranean-inspired entrees are built around grilled meats—lamb chops, veal, rib-eye steak—and, naturally, fish. Most come with garnishes such as feta-stuffed zucchini blossoms or chickpea basmati rice. From Italy are some fine pastas—pumpkin ravioli are coated in a decadent sage and brown butter sauce, with toasted pine nuts earthily complementing the sweet pumpkin inside. The simplest meals are among the best: Played exquisitely against the Mediterranean salad's sweet Roma tomatoes, cucumbers, and red onion are tangy, sour notes of feta and lemon. The elegant mauve and greenish-beige dining room itself is a fine enough place to sample Raimondi's particular cuisine: Sinatra paintings and framed black-and-white photos of pre-World War II New York underscore the Italian-American theme. And in the back, festive lights and trickling miniature waterfalls animate the airy garden dining area. — John Vorwald

Mon.—Fri., noon—4 p.m.; two courses, $22

Happy Hour
Mon.—Fri., 4 p.m.—7 p.m.; two-for-one drink specials on house liquors

Mediterranean salad, $8; pumpkin ravioli, $19; fennel-crusted yellow fin tuna, $25