Osteria Da Mariano

Any restaurant that is full on a Monday night in February is doing something right. Old-timer waiters weave their way through snug, art-slung dining rooms, dishing out earthy country food to legions of boisterous diners. Antipasti of bruschetta, ricotta, salami and grilled vegetables are followed by simple pastas like pennette with almonds and dolci (sweets) of sesame biscuits and candied ginger.