Got around to visiting the newbie in the west end. Reservations were not needed on a Wed night and when we got there we understood why. For the entire time we were there, there could not have been more than 8 tables turned over (between 6 & 8:30). They have been open for only a few months, so this is not entirely surprising.
What is surprising for an Italian place is the wine list with only 3 red Italians (I think that there was only 1 white Italian) on it and all Chiantis. The owner told us at there are in the middle of revamping the list. They did not want to start to big.
The couple split up the duties with the husband in the back and the wife serving (not sure if this includes the weekend, if they get busier). I am not entirely certain that the wife has any restaurant experience. Her wine knowledge was really lacking, she told our table (and another that we overheard) that she did not really like Italian wines, her favorite is Shiraz....hmmm. When we asked about the Chiantis she tried to down sell us to the house wine, because that is what most people order. On top of this, she did not know how to open a bottle of wine, so she had to have someone in the back open it for her, and brought it out to the table already open, HUGE fauxpas in my opinion. The rest of the service was alright, a bit lacking in attention, we had to pour our own wine the whole evening and she had a bit of a blank stare when I asked if the lasagna had a bechamel sauce on it.
The food was quite good. Very homemade, including the pasta, which was great. I would have to say it lacked in something. I cannot say what, but it was missing that secret ingredient that makes me say 'wow'. We ordered a ceaser salad, lasagna and canelloni. for dessert we had the tirimisu, it was very nice. The lasagna was probably the best of it. Nice sauce, wonderful pasta, good bolongnese, but again, not amazing, about as good as I can make at home when I take the time.
I would go back at least one more time and try something different, and their pizza's looked great. It would be good to try a pasta that could really highlight the fresh made pasta, maybe something with an olio sauce.