It’s hard not to love an Italian restaurant that serves crudo (the Italian version of sushi), bucatini pasta (long spaghetti-like strands that are hollow inside like a straw), and burrata cheese, especially when paired with prosciutto and grilled tomatoes. In addition to all that goodness, chef and owner Tino Di Marcello serves handmade cappellaci pasta stuffed with ricotta and spinach, squash ravioli in butter-sage sauce, and osso buco. Every few months, five-course dinners are paired with wines for around $60.