Colletta

Colletta Restaurant Review:

Colletta has its roots in Charleston, S.C., where the architect for the operation, David Thompson, has his offices. The environment he designed centers around the kitchen space, where a pasta station invites patrons seated at the chef's counter to view the happenings. Executive chef Michael Perez heads the kitchen, which in addition to pasta turns out pizza and other Italian-inspired fare. Dishes are created for sharing, although there also are some à la carte selections. We sampled a couple of pizzas and liked the chewy crust, a good base for any of the toppings; try the Bianca and margherita. Perez and team make all of the pasta and even some cheeses in-house. Desserts are classical, from the cannoli to the crostata of pear and almond. The all-Italian wine list isn't huge, but it does roam the important regions, and we're delighted to have access to a good chiaretto. Happy Hour from 5 p.m.-7 p.m. Monday-Friday features lots of good deals, including half-priced appetizers, pizzas and drink specials.