In a city that is overflowing with Cal-Ital restaurants, a chef has a difficult task insetting himself apart. But with "a command of culinary technique rarely seen in an Italian restaurant," Michael Tusk does just that. Everyone raves about Tusk's handmade pastas, like spaghetti with clams, melon and espresso, and trofie “frutti di mare,” topped with wild nettle and Pianogrillo Particella 34 olive oil. Those who are avoiding carbs can opt for starters like octopus that Tusk tenderizes by hand, and mains like Liberty duck with a blood orange glaze and fennel mostarda. The lovely ambiance and the warm welcome drew positive comments, with one person praising the front of the house for "greeting guests as if they were coming to their home for dinner."