This tiny Berkeley storefront (from Rivolis Wendy Brucker and Roscoe Skipper) evokes the cheerful ambience and simple, soulful cookery of a Florentine trattoria. Rich, creamy mascarpone polenta, rustic egg noodles with braised duck ragout, and grilled pork loin with sweet and sour onions are Italian comfort food at its best. Meanwhile, with a new executive chef, Scott Eastman, at the helm, the restaurant has swapped out its pizza oven for a salumi cooler and a renewed emphasis on Northern Californian ingredients. Get the olive oil cake for dessert. Impressive all-Italian wine list.
Hours: Weekend brunch 11:30 a.m.-2:30 p.m.; weekday lunch 11:30 a.m.-2:30 p.m.; dinner Sun.-Thu. 5-10 p.m., Fri.-Sat. 5-11 p.m.
Payment Type: All Major Credit Cards, cash