Giovanni's Tutti Gusti   

Pasta, subs (otherwise known as pannini) and pizza are the foundation of Tutti Gusti. Vinnie Costaglioni and Giovanni Ercole are the masters of their craft, men who know, for example, that double-decked pizza ovens make for a better crust. A roll-call of pizzas has to include the Pizza Genovese, with roasted tomatoes, sausage mozzarella and pesto; the pie made with shrimp, calamari -- which, in their version, is never runny or fishy. Any Italian restaurant named 'many tastes' also probably serves onion rings, but you'd be better served by going for the bruschetta or the antipasti, both of which are realized excellently. Known for their take-out and off the menu specials, customers in the know ask for the Panzarotti (little croquettes of whipped potatoes, fresh mozzarella and soprosatta).