This restaurant epitomizes the Italians' love for--and mastery of--savory, plentiful, down-home Staten Island-style food. While the storefront restaurant is intimate and demure in nature, there's nothing delicate about the bold mix of flavors in every meat and pasta dish here. Catch the fantastic clam pie when in season--the portions are huge. Pricier items vary throughout the season, but will likely feature fresh fish handpicked by Chef (and owner) Michael, the Don of the kitchen, who is so accommodating he'll take special requests or even bring to your table a complementary, signature meatball. If he doesn't, don't hesitate to ask you waiter for one; he'll be glad to bring it to you. Everyone will recommend perennial favorites such as the rigatoni and broccoli rabe. There are delicious desserts that range from homemade anisette cookies to Patricia Scott's pastries. The wine list is also good. The George Duboeuf Beaujolais at $22 a bottle is a steal, when you consider it comes nicely chilled with slices of luscious Georgia peaches, which make a great and affordable dessert by themselves.