Executive chef Fabio Baldassare (former sous-chef to La Pergola's renowned Heinz Beck) turns out beautiful Mediterranean dishes at this recent entry on the fine-dining scene. Pastas are homemade and flavored with a delicate hand (think Roman broccoli ravioli in a truffle-scented sauce), and secondi such as sea bass with tomatoes and olives taste of the sea and sun. Portions are small, especially for the prices, so partake heartily in the breads and assaggini (nibbles) throughout the meal. Desserts are luscious and beautifully executed, and the wine list ample. The restaurant has a casual wine-bar sibling across the street.