This family-run restaurant is now in its second generation, but Mario Jr. still shakes your hand and (if you’re lucky) plants a peck on your cheek just like his father did. It’s all part of the old-school charm of Marino, which has been open since the 70s. While tradition reigns (note the fresh flowers on each table), this osteria isn't above pulling in some new influences. From the wine list, which balances Italian favorites with new world labels, to the dessert menu, where typical tiramisu and torta di ricotta mingle with farmer's market apple strudel, the kitchen seamlessly blends old and new. You'll never go wrong with classics, like pollo Parmigiana, lightly breaded and smothered in cheese. There's a reason some places stick around.