Chef Andrea Cavaliere helped to import a high end Italian concept from London, occupying the former home of Morton’s Restaurant. Designer Martin Brudnizki employed an airy, plant-lined patio, outrageous blue bar stools and black-and-white marble flooring. Breakfast is a big draw, complete with house-baked pastries. Cavaliere employs a charcoal grill and wood oven at lunch and dinner. There’s also a compact list of cicchetti, Italy’s version of tapas.