The first dilemma: Sit al fresco and people watch along busy Fifth Avenue South or enter the embrace of "farmhouse chic" indoors, where repurposed barn wood creates warmth and character? Then the food ordering decision! The lunch menu may be small, but it is also packed with wow. Chef Betulia makes everything himself - from the pancetta on the chicken liver crostini to the fennel sausage tossed with mascarpone cream and torchio pasta. Pizza on both lunch and dinner menus ranges from classic tomato with basil and mozzarella to the fried meatballs and pickled sweet peppers. Braised lamb shank with wood-roasted Tuscan beans, pan roasted salmon and homemade pasta dishes make the meal.