Eager eaters can begin their Vaccaro's journey with a plate of savory antipasto ($15) before hunkering into classics such as veal saltimbocca ($29) or the meatless eggplant involtini ($22), a breaded or grilled slab of eggplant with ricotta, goat cheese, vegetables, and lemon butter. Pasta offerings include angel hair, penne, and whole weat linguine with your choice of sauce ($14), and lasagna al polpette with meatballs, fennel sausage, and baked mozzarella ($17). In a feat of culinary alchemy, Vaccaro's house-made noodles are fashioned in part from the skins of cabernet sauvignon grapes, filling pasta guzzlers with antioxidants while diminishing the appearance of wine lips. Visitors can even savor guest-inspired pizzas ($10–$15), such as the pepperoni-packed Kelly Janas; the Steve Marks, a barbecue-chicken concoction; or the Boba Fett, a treacherous mixture of mozzarella and greed. A resident sommelier is on hand to advise patrons which pours pair perfectly with their plates; with such an extensive wine list, sippers may find themselves in need of guidance.