Cuisine:

• Italian
• Others

Carpaccio Description:
When it opened several years ago, Carpaccio was a hot ticket, one of the first modern-style Italian trattorias on the Peninsula. Now the menu seems boilerplate Italian-salads, pizzas, pastas-but the food is consistently good, especially the pastas and veal. Have the capellini with tomatoes, basil and garlic or the gnocchi with meat sauce. One intriguing antipasto is the smoked mozzarella with roasted eggplant and sun-dried tomatoes. An especially well-done entrée is the grilled salmon served with a pleasant lemon risotto and sautéed Swiss chard. There's a handsome bar and a decent wine list. Ask to be seated by the front windows, which are flung wide open in good weather.


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