Olio e Limone

Owner Alberto Morello has made his small Italian restaurant a darling of locals. For over a decade he has manned the stoves and appeared nightly, with his wife Elaine, in the dining room to make sure guests are relishing his homemade pastas. Favorites include the ravioli filled duck in a creamy porcini mushroom sauce and papardelle with quail, sausage and mushroom ragu. As with so many of the area’s best restaurants, the décor is unpretentious: bare ivory and sage walls, white linens and simple wood chairs. All of the drama occurs on the plate. In 2010 the couple opened Olio Pizzeria next door, and the raves keep coming in for such creations as the pizza with crimini mushrooms and Umbrian black truffles. An Olio crudo bar is set to open soon. The wonderful organic olive oil from Sicily that Morello uses in the kitchen can be bought from the restaurant or online. No lunch Sundays.