Quartino

The Gibsons folks go rustic Italian with this cavernous dining room decked out with reclaimed wood and subway tiles, vintage mirrors and mismatched chairs. To ensure authenticity on the plate, they’ve enlisted chef John Coletta, who doesn’t disappoint with housemade salumi like beef bresaola, spicy soppressata and duck prosciutto served with housemade giardiniera and mostarda. The pizza is among the better thin-crust versions in town. Living up to the name, the affordable, half-Italian, half-global wine list is offered in quarter, half and full liters.