Entrees include 8-ounce center-cut filet mignon served in a cabernet sauce with garlic whipped potatoes

Menu includes lobster-stuffed ravioli, fried risotto croquettes, and shrimp and scallops in a spicy-pepper sauce over a bed of pasta

Traditional Italian pasta, aged steaks, and coal-oven pizzas served in a sunlit dining room

Chefs prepare award-winning eggplant fra diablo, ravioli osso buco, and pizzas slathered with red-wine sauce

Chefs sling pasta, chicken, and subs with northern and southern Italian influences

Executive chef started cooking at age 14 in Italy; today his veal scallopine features eggplant, prosciutto, and fresh mozzarella

Executive chef started cooking at age 14 in Italy; today his veal scallopine features eggplant, prosciutto, and fresh mozzarella

A chef heralded by Monterey County Weekly bakes pizzas in wood oven and makes pasta by hand in an open kitchen

Zesty plates of pasta, sautéed mussels, and seasoned veal are available for dine-in or takeout

Pizzas with toppings such as pesto and popcorn shrimp, panko-crusted chicken parmesan, and pumpkin ravioli soaked in sage butter sauce