Luca d'Italia

This is part of the Bonnano family of restaurants and definitely upscale. Chef-cured salumi and burrata are among the highlights on this menu that takes its cues from diverse regions of Italy, Sicily in the south to Piedmont in the north. The four- and six-course prix fixe tasting menus can be paired with wine or not. In addition to the burrata and cured meats and cheeses, dishes include Sicilian calamari; tagliatelle fra diavola starring poached Maine lobster; cappellini with braised duck, baby artichokes, cherry tomatoes and preserved lemon; wild boar with lentils, black pepper crauti and mustard spuma; and grilled swordfish with roasted corn, baby Shiitakes, avocado crema, pancetta and pickled peppers. For a sublime ending to a special-occasion evening, there's house-made cello in a variety of flavors including lemon, a nice selection of digestifs and grappa and creative espresso cocktails.