Cuisine:

• Italian

Lombardi Description:
With three tables on the ground floor, six upstairs, you wouldn't come here for space or décor but for freshly prepared, delicious cuisine. The owner is at the stove. The Sicilian salad mixes arugula, fennel, red onions, orange and olives. The vitello tonnato (roast veal with a tuna ventreche sauce) like the real mozzarella (100% buffalo) and the cured meats are "just like home." Spaghetti with garlic, parsley and clams; fusili with vegetables; macaroni with leeks and cream; meats; fish of the day, all simply served.


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