LoRusso's Cucina remains a family establishment down to its inviting dining atmosphere, warm orange walls, white tablecloths, and accommodating staff, who insist that you eat, eat, you're nothing but skin and bones. The chef learned how to turn fresh ingredients into piping plates of fresh pastas from his Sicilian nonno and nona, who arrived on the shores of The Hill in 1913 after their ship to Ellis Island got hopelessly lost. Lunch is prepared fresh Wednesdays through Fridays from 11 a.m. to 2 p.m., filling the restaurant with the melting aromas of meat-filled canneloni al forno ($9.99) and charbroiled chicken marsala in a wine sauce with mushrooms ($10.99). The dinner bell, meanwhile, calls forth a lineup that includes toasted raviolis ($7.99), slow-braised pork osso buco in a rosemary demi glaze ($21.99), and pescatore di linguine in a lobster tomato clam sauce ebullient with sea scallops, gulf shrimp, green lip mussels, and mushrooms ($17.99). Wine Spectator has also bestowed an award of excellence on LoRusso's selection of wines and cordials, so you're bound to find something that goes with anything.