This spot from the Bin 36 crew has updated its menu, in large part without missing a beat. You’ll still find salumi, like culatello, sopressata and mole salami as well as cheese plates and wood-fired pizzas topped with the likes of Taleggio or clams. However, the focus---once a bit more exploratory---now leans on well-executed Italian classics like spaghetti and meatballs and rotisserie chicken. Pastas are earthy and rustic, as in garganelli with wild boar ragù, and the fish of the day (where creativity shines) is first rate. Italian wines by the carafe keep the bar tab down; you’d be smart to gravitate toward Brian Duncan’s house-made labels, too. Gelato, made in-house, continues to be a major draw.