We were very anxious to try a new Spaghetti Western Production but were suprised to find that the food fell short of our expectations. Pasta dishes definitely need work, al dente means to the bite, not to the crunch!  Bruchetta was tasty but forgettable.  My favorite choice was the Rabbit off the charcuterie menu, although I was looking for a lemon wedge or perhaps a citrus aioli (think crab cake accompaniments).  My husband's favorite dish was the grilled Caesar.  We were at fault for tolerating and not saying anything about the food.  The staff were so friendly and attentive that we didn't have the nerve to explain our experience with Peter Kasperski when he came into the restaurant a few times to check in with his staff.  Will be back in 6 months for another try.  The pretty Uglis, a delicious cocktail made with muddled basil and acqua di cedro uglifruit liquer,  were pretty amazing.   Love the edgy euro inspired interior!