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Gigantic ceramic vines climbing the walls hint at the huge portions of great food. Pastas include standbys like linguine with clam sauce and penne with vodka sauce, but you'll also find more interesting variations, like cheese tortellini di Napoli with scallops, New Zealand mussels, sun-dried tomatoes and a light cream sauce. The delicate flavor of a veal chop was overwhelmed by a stuffing of Gorgonzola cheese and sun-dried tomatoes. Order instead the grilled shell steak, rubbed with fresh butter and herbs, or baby lamb chops in port-wine sauce with fragrant saffron rice. If you're lucky, you'll catch a flamenco-guitar show before the unruly late-night crowd rolls in.

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