19 W. Market St.
Chef Gianni Scappin’s latest venture offers small plates and appetizers, pizzas, pasta and risotto, entrées, and a selection of cheeses and salumi. At weekend brunch, find sandwiches and panini, along with what the menu describes as “eggs and not so Italian” offerings.
Dinner daily; lunch Fri., brunch Sat.-Sun. Small plates and appetizers $8-$14; pizzas $15-$17; entrées $26-$33.