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Slightly west of the main Broadway fray, this cozy Italian spot attracts a mix of locals and theater-goers. The menu highlights respectable renditions of classics with an emphasis on northern cuisine. Pastas for spaghetti carbonara, capellini primavera, and penne with vodka sauce are house-made; a few simple pizzas have pleasingly thin crusts. Standards like New York strip steak, chicken cacciatore, and veal scallopini taste as they should. Some deviations from the basics work, as well, like a fennel-and-gorgonzola salad, though some overstep the kitchen’s range: a brie-and-garlic appetizer ends up too salty and soggy. With dim lighting and creamy, off-white walls, the atmosphere is pleasant and encourages dawdling over a post-dinner glass of wine, while floor-to-ceiling windows on two sides allow for people-watching along Ninth Avenue. — Kaitlin Jessing-Butz

There are pre-fixe menus available for lunch and dinner.

Fettuccine alla Pietrasanta, $16