Italian food is meant to be enjoyed with a view, even if the scene outside the window is a small, man-made pond with a tiered water fountain. The dining room at Mi Piaci has maintained its charm for 20 years, partly because of this view, but also by continuing to upgrade the quality of food coming from the kitchen. Last fall, the restaurant hired a new chef, Ross Demers, to fiddle with the menu, which always contained house-made pasta. Now you’ll find squid ink pasta and malfatti con cinghiale, a flat, wide noodle covered with wild boar ragu, two of my favorite Italian specialties.
