Puttanesca Italian Restaurant

Kathleen Squires

Citysearch

The Scene
Brick and bright-orange painted walls, tall windows and ceilings lend a courtyard feel to the busy dining room. Patrons are a mix of pre-theater and local regulars whose relaxed laughter and gesturing conversations add much to the restaurant's flavor.

The Food
Simple works best with the pastas, as in chile-kissed spaghetti arrabbiata or linguini with clams, both cooked to a perfect firmness. But meat-filled tortellini with small dices of prosciutto, mushrooms and peas in a creamy parmesan sauce arrives gummy, and the same problem plagues the wild berry noodles in a porcini mushroom and raspberry vodka sauce. Luckily, pastry chef Mimi Stewart's desserts blow the rest of the menu away. Try the fresh ricotta cheesecake with a beautifully buttery crust and fresh raspberry topping, or the chocolate and Kahlua mousse, with a gelato-like consistency that pairs wonderfully with vanilla ice cream.