The Scene
An amber glow streams through the windows, drawing diners to a door marked with just the intials OYG. Inside, couples on dates and groups of friends gather around linen-topped tables in the subtly modern space, sipping wine and catching up with owners David and Cinzia Gilbert. Service is genuinely friendly and professional.
The Food
The northern Italian region of Piedmont, home to the "slow food" movement, is the menu's focus. Accordingly, meals are never rushed here, and dishes taste of the care and patient time spent putting them together. The best example is the heavenly wild boar ragu, an intriguingly complex meat sauce hinting of cinnamon, spooned generously over silver dollar-sized flat pasta. Tender veal scallopine in a lusty marsala reduction with chicken liver- and pancetta-specked rice couldn't be better; for a lighter dish, opt for almost-rare scallops and perfectly cooked shrimp in a vodka-spiked pepper coulis.