At Piadina, a rustic, cellar-like ristorante, the waiters appear to be having at least as much fun as the diners. They almost all seem to be Italian, attractive, and friends–sporting vintage t-shirts and caught up in their own jocular, gesticulating conversations. The lively, informal atmosphere is infectious, with upbeat jazz and European pop playing above the chatter. Even the décor feels "bona fide": rough around the edges, in an appealing way, with exposed brick walls and wood panels that are bedecked with an eclectic mix of photographs, brightly colored pots, and farm tools. The menu even comes mounted on a wooden board. Choices are few but savory: chicken stuffed with broccoli, sundried tomatoes and cheese; garganelli with prosciutto, peas and cream sauce; an indulgent affogato dessert of hazelnut gelato doused with chocolate sauce and served in a wine glass; and even piadina itself, an unleavened bread from the Emilia-Romagna region.