Gusto

Frommer's Review

This restaurant is made up of two separate parts. The simpler and more informal of the two is a street-level pizzeria, where at least a dozen kinds of homemade pastas and pizzas are offered along with freshly made salads and simple platters of such grilled specialties as veal, chicken, steak, and fish. More upscale, and somewhat calmer, is the upstairs restaurant, where big windows, high ceilings, floors of glowing hardwood, and lots of exposed brick create an appropriately minimalist setting for cutting-edge cuisine. Look for a fusion of Italian and Pacific Rim cuisine in such combinations as spaghetti stir-fried in a Chinese wok with fresh al dente vegetables, prawns and spring baby vegetables tempura style, buffalo mozzarella intriguingly entwined with tuna and arugula, Middle Eastern staples, and stir-fried scallops with Italian herbs.

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