Best Restaurants: Don’t expect chicken parm at this Italian restaurant; Chef Marco Corricelli doesn’t serve the more common, American Italian dishes. His food is inspired from many different regions in Italy, his pasta handmade daily and cooked just right. You will find meatballs; they’re stuffed with ricotta and they are divine. The food here is all fresh, flavorful and served with flare. Try the gilled octopus, served atop marinated kale and chic peas. The Brussels sprouts are simple and delicious, grilled with speck. The specials go fast each night, so get your order in swiftly if you see something that peaks your interest. The wine list mostly consists of Italian selections from smaller producers. And don’t skip the tiramisu for dessert, served in a large bar glass.