Executive chef Jonathan Waxman brought California cuisine to NY, nearly twenty years ago.  Now, he has the restaurant he says he always wanted.  The restaurant, located in a former garage, buzzes with excitement.  The staff is friendly and helpful, and the cooking is precisely what Italian cooking should be:  seasonal, fresh, and simple.  You can’t fail with the chicken, or a  pork chop.  Pan fried gnocchi are another must.  If you have room, order a plate of fried polenta, and try to save some room for the Italian style chocolate pudding. You won’t want to, but you’ll have to share.  Then, go home and play with the recipes in Chef Waxman’s book.