Formerly Lamberti Cucina. Was recently remodeled. Decor is upscale modern Italian. Actually looks like restaurants that we were at on the Amalfi Coast Line in Italy.
New menu too. The way it works is that you need to order a few courses as all of the portions are scaled down (with scaled down prices too). There is no set amount of courses that you have to order though. If memory serves me right the menu is divided into four parts with the last being entree type of foods. Those are also very small portions.
The gnocchi were really delicious. We had another kind of pasta too. The sauces were very authentic. One was a marinara and the other a plum tomato sauce. The marinara was a thicker sauce cooked longer and the tomato sauce is done with olive oil, fresh garlic and fresh basil and not cooked long. We asked one of the owners about the sauces and how they were cooked because they were done very well. We're Italian and very fussy about "gravy."
Also had mussels both in red and white. The mussels were the most tender we've had. The salad was different than other Italian restaurnts. Shredded mixture with small shrimp, avocado, proscuitto. For the entree we had shorts ribs (excellent) and shrimp scampi. The shrimp scampi was different that what we are used to but very good.
Pricing for us was about $35.00 per person including drinks and tip.
The owners and waitstaff were excellent.