The house specialty, veal osso bucco, is a delicious collision of veal shank, mushrooms, Barolo wine, herbs, and mushrooms. At 32 ounces, the Porterhouse steak is a belly-buster, and the house's fruitti di mare has shrimp, calamari, clams, and scallops sautéed with white wine and herbs and heaped onto a mound of linguine. The ceiling's fiber optics help create an illusion of dining under the stars; there's a patio if you want the real thing. Some servers can be a little aloof, but the price and taste make up for it.