Part of a small, stylish chain of Italian restaurants, Prego is as consistent as it is comfortable, with a bar counter and large wooden booths. Regulars (shoppers, businesspeople, low-key showbiz folks) rely on the baby lamb chops, large broiled veal chop (the specialty), bruschetta Toscana (grilled Italian bread topped with tomato, mozzarella, and prosciutto), and agnolotti (small, half-circle-shaped ravioli) filled with lobster and ricotta in a lemon-lobster sauce. The bread sticks and pasta are made in-house.