SRG continued to evolve the concept, adding new Italian dishes, baked pastas, Submarinos sandwiches, pizza, entree salads, desserts and garlic breadsticks.

Timballo ($14.95), a muscular baked pasta thick with cheese, tiny meatballs and strands of braciola that was featured in the motion picture "The Big Night," is a prime pick here.

A menu of antipasto dishes, baked pastas and brick-oven pizzas will be served, with beer on tap and wine from casks.

A different baked pasta is pulled from the oven each day.

Timballo is an Italian dish consisting of baked pasta, rice, or potatoes, usually with one or more other ingredients (cheese, meat, fish, vegetables, and fruit for example) included.

Still, he offers baked pastas, like sheep's milk cannelloni with wild mushrooms and tomatoes, and macaroni with crushed garlic, marinated tomatoes and pecorino cheese.

The baked pastas are worth a try ($5.50 to $8.50), particularly the one with Roquefort and croutons.

Soon, he says, he'll start offering takeout dinners: baked pastas, seafood stews, poultry and vegetarian dishes.

The baked green pasta called tagliolini mixed with ham, cream and gratineed cheese is luxurious, but it can bring me to my knees if I finish it.

The restaurant serves simple, rustic food, including pizzas, panini, roast chicken and baked pastas, plus filled fricos.