La Gondola Restaurant   

Bigger isn't always better, especially when it comes to this diminutive, cozy restaurant harkening back to 1984; patrons have been known to wait up to an hour for seating at one of its six tables. All the while they rack their brains vacillating between the thin and crispy grilled chicken alfredo pizza and the pillow-soft gnocchi stuffed with silky ricotta and topped with parmesan-pesto cream sauce. Decisions, decisions. Regulars will provide this sage advice: order the marinated, grilled calamari and see what else Chef Andy McGuire recommends. Perhaps it will be one of the risotti dishes or the ever-popular Chicken alla Gondola, baked with fresh-made Italian sausage, Vesuvio potatoes, sauteed mushrooms and sweet green peppers in a wine sauce. Finish the meal off with a hearty cup of espresso, a slice of homemade tiramisu and a huge, overstuffed cannoli. Then move on -- others are probably waiting.