I’ve eaten at Fratelli several times, and I’ve never had less than a delicious meal. The restaurant has been around since 1998, but it keeps a fairly low profile and only serves dinner (5 nights a week). The candlelit interior, with its long, thick curtains, concrete floor, and wood tables, is nicely mysterious and quiet. Wisely, the regionally inspired Italian cooking is limited to just a few choices. Be sure to start with the mix-and-match antipasto plate, which might include chicken liver mousse on crostini, frittata with seasonal vegetables, and grilled asparagus with shaved fennel and honey-lemon dressing. The polenta with wild mushrooms and the seared chicken wrapped in prosciutto are longtime favorites.