Exposed wooden beams hang above terra cotta and reproduced antique tiles in Genovese Italian Restaurant's dining room. The rustic ambiance complements the dishes of award-winning Executive Chef Armando Paniagua, who uses ingredients sourced from six local farms to craft the Italian cuisine of northwest Italy's Liguria region. The wood-fired rotisserie and charcoal grill are imported from Italy, as is the pasta in dishes such as whole shrimp pesto risotto and spinach fettuccine. Chef Armando also pulls pizzas out of the oven, including one sporting wild berries, mozzarella, and a mint and fig balsamic glaze. To help wash down those items, barkeeps pour wines from Italy, Portugal, and Argentina, serve up microbrews, and supply digestifs that settle stomachs as gently as a Tums smoothie. New breakfast hours start at 8 a.m on Thursday through Saturday.