This Italian restaurant has a semi-open kitchen that lets you view the staff preparing a roster of old-fashioned Italian favorites. Portions are for smaller appetites, but the fare is tasty and rewarding. There's a warm feeling, thanks to cozy brick and dining areas filled with mostly booth seating in this attractively outfitted restaurant with attentive, friendly service. The house garlic rolls arrive in a silver bowl. They are crusty outside, light and fluffy inside, with lots of parmesan, shredded garlic and enough oil to moisten but not overdo. If you're in the mood for soup, try the chicken vegetable, made with a flavorful tomato broth, substantial amounts of diced white chicken, celery, carrots and onions. For an entree, try penne rigate con chicken and broccoli, a combination of sauteed chicken breast, broccoli, fresh tomatoes and parsley with pasta in a creamy sauce that manages to stay light. Also try the veal and eggplant combo. Both the fork-tender veal and eggplant are breaded and sauteed, then they are topped with tomato sauce and mozzarella before being baked.