La Spina in Davis Square

The restaurant is new -- they opened about a month and a half ago. It's very clean and has a nice atmosphere. The prices were reasonable and the serving sizes perfect (no leftovers, but not much food left on the plate when you were done either). The chef, Rita, was born in Naples but raised in Sicily. We had a lovely conversation with our waiter during our meal and with Rita afterward dinner.

I had the chicken picata and it was *wonderful*. Instead of a side of pasta, I got veggies (fresh carrots) and they were also very tasty.

This is what Tember had to say about dessert:
"We split a Cannoli for dessert. Let me tell you this is how a Cannoli is supposed to be. The mixture of Ricotta and Mascarpone cheese whipped to just the point of airy but holding to the density these two chesses should have. A hand made horn to hold this filling was a treat in texture and flavor."

It was the first cannoli I had that I enjoyed. Usually it seems overly sweet to me, but this one was perfect.

We're both looking forward to going back there again and bringing other people with us.