What another Italian Restaurant? Yes and a damn good one. Emilio Di Carlo’s pedigree is evident in the quality he is offering at his handsome 75 seat eatery. I’ve been twice with friends and we were ewing and ahing dish after dish. Open only a couple of months it is a well-oiled operation from the warm enthusiastic welcome of Romo, manager/host who must have been born in a restaurant, to his knowledgeable disciplined staff. It really is a gorgeous place with a small private dining room behind the glass walled wine case. The salmon and sea bass carpaccio marinated with truffle oil and lemon was a tasty refreshing starter. The carrot soup had an outstanding depth of flavor. The homemade spinach pappardelle with Amatriciana sauce was a glorious mouthful. I have tasted three different outstanding ravioli stuffed with veal mousse, mushrooms and ricotta with pear. Each had its own sauce, creamy tomato, cheesy mushroom that were fabulous. Talk about sauce, the delicious chicken cacciatore was the best I ever had. Not too sweat or too acidic as it can be. The quality veal dishes are perfectly cooked and as tender as can be. Oh, and the zabaglione alle fragile, well you just have to go. It’s a great menu at REASONABLE PRICES. It’s the kind of place that helps you understand how Italian food conquered the world. The wine list could use a little tweaking as it is from the ho hum "Southern Wine" catalogue.