Buona Terra

"Pretty sure you can't go wrong with anything on the menu. Try the calamari calabrese grilled, mission fig salad, eggplant parm, and martini night on Tuesday."

Tracy Martorello

"My current favorite is the vaguely Neapolitan-style pies, where a 900-degree wood-burning oven spits out delicate, crispy-lipped, char-stippled crusts, topped with house-made toppings."

Epicurious

"I loved the crab legs with pesto from the antipasto menu. I also had the best old fashioned (with Old Forester bourbon) of my life. Branzino was good. Squid ink pasta was good."

Kirstjen Lorenz