Bricco

The Californian chef here cooks Italian cuisine with unexpected flavos, such as the braised rabbit with Sicilian chocolate sauce. The antipasto plates are served tapas-style and include delights such as house-cured fritters and stuffed olives with anchovies. Entrees include ricotta gnocchi, and butternut squash and braised veal in white wine sauce. Exposed brick and wood reflect a warmth well-suited to urban upscale dining. This restaurant, which is known for its martinis and grappas, is frequented by young professionals and romantics who are tired of the usual North End red sauce.