Formerly: Donatella is usually busy in the kitchen, but that doesn't stop her from greeting guests and rattling off the restaurant's daily specials, some of which have included pumpkin ravioli and ricotta stuffed cannelloni. But it really doesn't make a difference which day you show up, as Donatella is always cooking something authentically Italian. Just be sure to call ahead; the place only seats about 40 and fills quickly on weekends.

Start with a classic caprese salad (Donatella must have some serious connections because her tomatoes are always fresh, even in the dead of winter) and an order of parmesan-, parsley- and caper-stuffed mushrooms. And for the love of Italy, when the bread comes, do not ask your server for butter. Instead, dip those fluffy hunks into a bit of olive oil or relish in its untainted texture. And fine if you just can't do without the creamy stuff, but be prepared for some hardcore criticism from the staff.

Main courses include gnocchi in red sauce, crab ravioli in spicy white wine sauce and tortellini in a mascarpone and gorgonzola sauce. Pastas range from $12-$25, not the cheapest, but quite possibly some of the best. Donatella's mouth-watering meat dishes might have you second-guessing that pasta craving though. Veal medallions with sage and prosciutto, rosemary roasted chicken on the bone and grilled baby lamp chops are just a few of her specialties. And it doesn't stop at the land, the menu has a small section of seafood courses as well; swordfish filet, tilapia and salmon, to name a few. And what would an authentic Italian eatery be without gelato and canolis for dessert? Clearly not anywhere near the ranks of Donatella's.

Centerstage Reviewer: Stacy Warden