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An intriguing atmosphere with unique Italian cuisine.

In Short
Early '60s elegance abounds with shades of coral emanating from the room. Except for a few simple gold and blue abstract designs, there are no other adornments, save a wooden trench coat-and-hat sculpture by Rupa Di Monte. The entrance is jazzed with colorful blown glass balloons. The menu offers up seven dishes that range from smoked eel and red mullet fish to roasted venison in port wine sauce and black truffle.