Wood-fired Italian? Yes, please. This restaurant off busy Magazine Street has a sleek, yet classic elegance and a menu that pleases practically everyone. From pizza dough and pasta to ice cream, it's all made in house, every day. First up, a salad of charred corn and okra with goat cheese and honey paprika vinaigrette is layered with flavor. Then, delicate mortadella-stuffed tortellini in a savory broth or fregola studded with 'nduja, cherry tomato and arrabbiata sauce topped with scallops are vying for your attention. Why choose just one —order both.