Four generations have dutifully served local classics in this set of dining rooms decorated with art collected since the restaurant’s opening in the early 1920s. The passage of time has taken its toll on the family of owners — they are notoriously dismissive of newcomers — but the kitchen is as devoted as ever to delivering Roman classics according to strictly followed seasons. In the fall, look for a wonderful array of raw, grilled, sauteed and fried wild mushrooms, followed by winter’s artichoke dishes.
Special Dishes: Wild Mushrooms, Artichoke Dishes
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