With a serious reputation for homemade pasta, wood-fired specialties and wicked desserts, it's no surprise that locals consider this handsome pocket-sized trattoria to be one of the top restaurants in town. Just be prepared, getting a table in the intimate dining room is unlikely without a booking, but if you're lucky there may be a spare seat in the bar. Chef/owner Julian Barsotti whips up a seasonally inspired roster of modern Italian fare, which includes the likes of everything from tagliatelle with white truffles to Neapolitan style pizzas and a drool-worthy duck breast with fennel crema. However, it's Barsotti's lobster ravioli, featuring paper thin pasta pockets stuffed with Maine lobster, that clearly steals the show. A well thought out Italian wine list, and desserts--think persimmon cheese cake with caramel or praline nougatine semifreddo-- seal the deal.