CAPITOL HILL. Traditionally-prepared, rustic Italian fare is served with care amid a distinctly modernist aesthetic that boasts bright blocks of wall color. Even so, the focus is unquestionably on the melt-in-your-mouth cuisine. If you don't opt for the tasting menu, try fried mozzarella with lemon aioli as a starter, followed by either a first course of pasta (spicy lobster fra diavolo is recommended) or an entree like parmesan potato-crusted sole or Colorado lamb braciole with goat cheese polenta. Desserts maintain the high standards with concoctions like primacoccia olive oil cake with grilled peaches and lemon gelato.

Tue-Sat 5pm-10pm

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