Giulietta is a sophisticated Italian restaurant with a sharing-style menu. It stars fresh-made pasta, woodfired pizza and simple but brilliant veggie sides. The idea is to return to simple ingredients, the food as light as possible for traditional classic Italian.

The restaurant is from Chef Rob Rossi and David Minicucci (L’Unita) in the space that used to house Bestellen

Guido Costantino Projects, the same team behind the interiors at Buca, designed the the long, low-lit space that’s a departure from the look of Bestellen.

Italian wool on the walls, red oxidized steel accents and corrugated marble create a balance between romantic and industrial.

The Chef’s Bar is a front row seat for the waltzing back-and-forth motion of an open kitchen and the wood-burning pizza that necessitated part of the wall being knocked out to be brought in.

Insalata verde ($15) is basic but leaves of bibb lettuce are big and buttery, paired with an appropriate amount of flaky parmigiano reggiano, a light lemon vinaigrette and fresh herbs.

Polpo e fagioli ($18) sees a beautifully tender and crispy little octopus plated on a borlotti bean puree and whole borlotti beans, anchovy salmoriglio spooned on top.

Fritto misto ($19) has three kinds of fried seafood (Argentinian prawns, calamari, and lake smelt), with chickpeas nestled in the medley and an aioli lightly flavoured with saffron on the side.

Scarpinocc ($22) is a simple standout, lovely packages of fresh pasta stuffed with rich taleggio, gruyere and cream accompanied by juicy hen of the woods mushrooms and black pepper.

Broccoli di Cicco ($12) is a contorni of perfectly softened grilled rapini that sings with roasted garlic set off by lemon and olive oil.

Schiaccare ($10) brings out the natural sweetness of squash by roasting it in the wood-burning oven and pairing it with honey, almonds and sage.

La Giulietta ($22) is the epitome of a high-end Italian pizza a legna with perhaps an overabundance of crunchy Sicilian pistachio, indulgent lardo di Modena, panna and smoked scarmoza.

L’Amentea ($20) treads a more beaten path but brings a punch with spicy soppressata and globs of creamy fior di latte, harmonizing with classic tomato, garlic and Sicilian oregano.

Red fife tiramisu ($12) has an impressive number of equal thin red fife “spagna” or sponge layers.

A Cynar Spritz ($12) pairs equally bittersweet grapefruit and Cynar, rounding them out with effervescent prosecco.

A Melagrano ($7) mocktail is based on a spicy pomegranate syrup that bears a striking resemblance to vermouth, topped off with Crodino, Angostura and soda.

Terazzo floors are the same, but a transparent walk-in fridge now houses bottles of aperitivo and fresh fruits and veggies instead of cuts of meat.