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This popular, well-heeled local has been in business since 2009 and offers a menu that touches all the right spots on the gastronomic map of Italy. There are ten pizzas from the wood-fired oven, all of them gratifyingly simple assemblages that avoid the twin sins of over-elaboration and over-inventiveness. Starters include a few cooked dishes and a few from the oven, but the greatest attraction here is the selection of charcuterie, with nearly all the cured meats scrupulously attributed to their region and producer. Mains include classics such as sea bass cooked in a salt crust and saltimbocca, and there is a range of items (vegetables, fish, poultry and of course meat) cooked on the Robata grill. Desserts are a relatively simple affair. The wine list is long and nearly all Italian, and makes an admirable effort to accommodate those on limited budgets. In deference to the dietary concerns of the local ladies who lunch, they have launched a range of 'superfood salads' and 'healthy juices.'