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Instead of standard pizzas and chicken parm, offerings at this casual UES Italian eatery include straightforward, seafood-oriented dishes and a variety of affordable vinos, many of which are displayed on the restaurant’s back wall—fitting for a place named after “bread and wine” in Italian. And in addition to the bottles of Gavi di Gavi or Chianti adorning most tables (many of which are available for under $50), customers in the dimly lit, brick-accented dining room find competently prepared, fresh-ingredient-infused Northern Italian fare, like steamed clams and mussels doused in a white wine and garlic sauce, and a satisfying, surprisingly light fettuccine al nero entrée featuring black ribbons of homemade noodles dotted with chunks of sweet crabmeat and sliced cherry tomatoes. And though about half of all main courses on the streamlined menu feature seafood, you can find classic meat-centric dishes, too—like a tender pollo ai funghi drizzled with a red-wine reduction, and several veal selections—though dishes with cream-based sauces, like the veal scaloppini with tartufo, tend toward the cloying. — Alexis Korman

Fettuccine al nero di seppie, $19; vongole con cozze pomodoro e pesto, $11