Tuscany Restaurant   

The large, brightly lit dining room with green-and-white checkerboard tableclothed tables gives way to an open kitchen where diners can see meals being prepared. Shelves adorned with tomato cans, boxes of dried pasta and hanging copper pans give the room a homey feel, while one wall is dedicated to an Italian street scene mural. Chef Vitorio Moreno aims for an authentic Northern Italian menu. Pasta fagiole soup is nicely balanced with a bountiful helping of vegetables and beans. Wood-grilled pizzas have a satisfying crunch. The pear and parmesan ravioli in a pine nut and mascarpone cheese sauce is one of many cream-heavy pasta dishes.