For any meal of the day, the light and creamy Ricotta Gnocchi gratifies, with tomato-basil passatina and pecorino romano making it easily one of the best in the city and entirely worth the larger portion. At dinner time, the Anson Mills polenta with gorgonzola and walnuts should be ordered as a (heaping) side whose plentiful rich creaminess becomes impossible to resist. Much of the menu does change seasonally as well, lending a new excitement to a seasoned dining experience. Most recently, the Mushroom and Spinach Frittata with an irresistible taleggio fonduta cream sauce topped with shaved white truffles has won the title of my ideal brunch, elegantly showcasing top ingredients in a truly accessible, and never overpowering fashion.