The atmosphere here is both airy and intimate; high, pale yellow arched ceilings, immense guilt mirrors, rich oak paneling, and an original wrought-iron bar counter are all true to the art nouveau style. Chef Emanuele Vizzini serves up fusion dishes such as fettuccine al Cabernet con scampi (red-wine fettuccine with scampi and vegetables) and Nasdaq taglionini with lobster (the dollar-green pasta is made with curaçao liqueur). The sommelier has selected 300 labels (12 available by the glass) of lesser-known, high-quality wines.