Description provided by Editors
Sandblasted brick walls, iron beams and soaring 30-foot ceilings foster an industrial-chic vibe inside this boiler room turned upscale Italian eatery. Chef Rob Gentile turns out rustic fare like fresh pasta, thin-crust Roman-style pizzas and hearty meat dishes made with local ingredients. An on-site meat-curing room allows for creative antipasti plates and house-made charcuterie. Menus are printed daily but could include duck egg tagliatelle with duck ragu, or pizza topped with lobster, mushrooms and mascarpone. Lunch, Mon.-Fri., dinner Mon.-Sat. Casual. Entrees: $15-$25. AE, MC, V.