The kitchen at Miele's Italian Bistro is directed by two Italian brothers whose collective mind is a Rolodex of authentic homeland-recipes and saucing-techniques. Their menu of Italian favorites lets diners start off with a plate of doughy garlic knots ($3) or fried calamari ($9.50) before sating a massive Mediterranean appetite with seafood fradiavolo, which sets shrimp, calamari, and clams loose to frolic, gambol, and cavort through a sea of spicy garlic tomato sauce over spaghetti ($18). Pasta forks will be naturally drawn like divining-rods to the cheese-and-shrimp-stuffed Sergio's ravioli, topped with roasted red peppers, tomatoes, and feta ($14). And for those who insist on eating everything with their hands, even soup, Miele's bakes its own hot subs, including the tender chicken parmigiana ($7.50) and its Mirror Universe veggie doppelganger, eggplant parmigiana ($7.50).