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This slice of a restaurant is more Little Italy than the old country. Inside, rough brick walls and a pristine tin ceiling pair with more formulaic touches like maps of Tuscany and chandeliers made from glass bunches of grapes. The menu includes forgettable appetizers like caprese salad, which suffers from weak, unripe ingredients, and more inventive dishes like the swordfish carpaccio—unfortunately served ice-cold and tasteless. For pastas, truffle tortellini alla vodka is a house specialty. Cheese-filled morsels perfumed with the pricey fungi are doused in a tomato cream sauce, then tossed with spears of mushy asparagus. Main dishes are similarly heavy: Chicken parmigiana piles melted mozzarella and tomato sauce on a gut-busting mound of panfried chicken and dense rigatoni pasta that could feed an entire family. — Benjamin Kneen