Tre Piani has championed the slow food movement since it opened more than 15 years ago. Using as many local ingredients as possible, chef Jim Weaver prepares a menu of upscale Italian classics, including housemade ravioli, osso bucco in red wine sauce, and eggplant Parmesan. He takes his philosophy to the next level on Fridays, when you can order a prix-fixe three-course dinner that celebrates local ingredients. Complement your meal with a bottle of Italian wine from the lengthy vino list. For a cocktail, check out the farm-to-bar menu, which highlights fresh herbs and vegetable and fruit juices made in-house. The signature mojito is made with basil, berry puree, muddled strawberries, and white rum. For dessert go with the warm apple crostata or the hot chocolate cake.