Since 1951, three generations of the Petta family have cut steaks, baked fresh bread, and simmered family recipe sauces in the Petta's Restaurant kitchen. Petta's menu overflows with thick tomatoey classics such as baked lasagna ($12.95) and eggplant parmigiana ($14.95). Named for a member of the Petta clan, the veal cutlet Michael buries itself under a blanket of roasted peppers, mozzarella, and garlic butter ($18.95), and imbues eaters with the psychic ability to see Michael's dreams about gondolas made of mozzarella. Pork chops and steaks age gracefully in the eatery's kitchen, and the 8-ounce broiled filet mignon slips into a burgundy-mushroom sauce before appearing alongside a choice of pasta, potato, or vegetable ($24.95). Seafood dishes abound, including wild Alaskan keta salmon broiled or blackened to patrons' preferences ($17.95).