Dependent on market offerings, Vittorio's features a constantly rotating menu, utilizing the available ingredients with seasonal offerings announced on the chalkboard. Study that board - while munching on the warm, herb-crusted bread a server placed before you – as it will be your new best friend. If you're lucky, it might boast the Melanzane il Parmigiano ($10.00), an intermittent appetizer item; tender eggplant melds with thick tomato and cheese sauce, in a fine rendition of the Neapolitan dish.

Another delicious appetizer item: the Insalata Contadina ($12.95) that combines greens and roasted vegetables cooked just until reaching ultimate tenderness. It's plated with tiny crowning toasts, coated with salted buffalo ricotta. Grilled figs wrapped in proscuitto ($12.95) blends sweet and salty, and the elusive umami, creating a soft centre and a satisfying, grill-induced crunch.

The dishes contrived by Chef German – but executed by sous chef Zenon - can be exhaustingly intricate. But there are payoffs. The entrée specials, for fine example, are wickedly satisfying, as evidenced with the Scaloppine Francesca ($21.00), boasting four medallions of veal and served with a smooth mustard-cognac sauce.

The daily special, Spaghettini King Crab ($22.95), pairs fresh crustacean legs with a subtly spicy "Diablo" sauce. Other pasta options include the Tagliatelle con Gamberi ($14.95), Spaghettini alle vongole ($13.00) with fresh baby clams and the Penne con la Salsiccia $10.50) with sausage.