The deep-red walls and friendly service make this charming Ravenswood spot as warm as the food. And because it’s BYOB, it’s hard to beat the value. Bring a bottle of Sangiovese to match with the soft grilled polenta topped with the chunky house ragù. The housemade tricolored rotolo is our favorite of the pastas, stuffed with ricotta and spinach, then baked to hot perfection. Specials like chicken parmigiana baked in a cream-based red sauce are winners—as are most of the dishes on the menu.