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Dining at Focacceria feels like eating a meal in someone’s kitchen. The small storefront is casual—cooking takes place behind wine racks pressed into duty as space dividers. The cozy dining area has blood orange-colored walls set off by cobalt trim, adorned with vintage black-and-white photos of Italy. A smattering of fresh-cut flowers provides a cheerful touch. The food, too, has a homey quality. Ingredients are fresh, preparations simple, and all baking is done on the premises. Though tailored to tourist palates, the cooking is a step above Little Italy’s ilk. The namesake focaccia, thick, deep-dish-like pizza crust, lacks the characteristic pits and bronzed finish. Sixteen sandwich combinations are available, from tuna to chicken Caesar to more traditional blends of salami, prosciutto, and melted provolone. Daily specials augment a short list of veal and chicken entrées, though most diners opt for pasta, which is available in eight different noodle varieties and a selection of three-dozen sauces, most based on olive oil and garlic. The tomato sauce is tart, flavored with fresh basil, and retains an appealingly rough texture. Carciofi, a smart blend of artichoke hearts, sun-dried tomatoes, and portobello mushrooms, also satisfies. — Ethan Wolff

Spinach ravioli, $10.50; tre colore pasta, $13.50