Waits are a given on weekends and sometimes during the week as well. The draw? Well-done, well-priced Italian standards such as mozzarella en carozza, eggplant Parmesan, and lasagna. Beyond that are specialties from Abruzzi, where a thin Italian “crepe” takes the place of pasta—we like the timballo alla Teramo with marinara sauce and meat.
-March, 2008
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