It's run by a husband-and-wife team. Jim Vaughn is the chef and his wife, Leslie, is the general manager. The St. Louis influence comes courtesy of the Charlie Gitto's restaurants, where Vaughn cooked for the better part of three decades. The familiars are all here on the dinner menu: chicken spiedini, linguini with clams and tenderloin Siciliano (a grilled and breaded tenderloin finished with provel in a mushroom wine sauce). There's also black-pepper gnocchi, crab cakes and calamari provenzale. Lunch is centered around meatball sandwiches and antipasto: Italian meats, cheeses and olives.
