by Molly Reitter
It's a tale of two restaurants. One side is redolent of a corner New York City pizza joint, with bright red walls, black-and-white checkerboard flooring and a walk-up counter. It is vibrant, busy and extremely aromatic. The other side is like walking into a secret; think drippy candles in Chianti bottles and Frank Sinatra crooning in a corner.
The light is dim, the hardwood floors gleam and patrons snuggle into seats, spirited away from the hustle and bustle, as they are leisurely waited on by a friendly server. There's a reason for the split personality: the two sides were opened at separate times.
