George Ryon and Jack and Connie Hume love the culinary creations at Cornells in Little Italy. They are Italian-style classics—such as the house-made cavatelli served with meatballs, sausage or both. The hot antipasto for two is full of flavors, with eggplant, shrimp, clams, mushrooms, red and green peppers and homemade marinara sauce all in the mix.

Chicken and veal marsala are on the menu. All-time favorites such as seared sea scallops, New York strip steaks and veal, chicken and eggplant parmigiana have places on the roster. Chef Zach Davis has worked in the Cornells kitchen for nearly 15 years and knows how to cook the restaurant's style. "He oversees a talented kitchen that honors these traditional dishes," Connie Hume said.