Thanks for the Vatican to Pilotta suggestions. I have decided to go with Armando since it is a few minutes walk from my final destination, close to one of the most amazing buildings in the world, and not too far from Giolitti which can rescue me from the dull dolce choices of Italian restaurants.
The on-line menu at Armando has many temptations, but I have narrowed my choices to a few items not readily seen in the States. Four particular secondi caught my eye
Coda alla vaccinara (Oxtail Stew)
Coratella d'abbacchio con carciofi (Lamb hearts with artichokes)
Anatra alle prugne (roast duck with prunes)
Faraona ai funghi porcini e birra nera (Guinea fowl with porcini mushrooms and dark beer)
I do like oxtail and duck. I like most offal and I love artichokes, but I have never had lamb hearts. While guinea fowl is the least interesting meat of the four, I am intrigued by the other ingredients.
My question is given the season (right now) and the skill of this particular kitchen, which of these dishes is likely to be the best? Is there anything else on the menu that I should try? I know that lamb is supposed to be one of their strengths, but I can make a good lamb chop in my own kitchen, particularly if I pay attention to sourcing.
By the way, they do accept email reservation requests. After finding the phone constantly engaged, I used email to get through and quickly got a response.