This longstanding restaurant has been a hallmark of downtown Beaverton since the restaurant opened in 2007. The lengthy menu straddles chef Paul Decarli’s Swiss and Italian roots with dishes like cork-braised octopus with chickpeas and Castelvetrano olives, a classic chicken liver mousse with port gelee, and mussels with Pernod. A short pizette menu, whether topped with speck and fontina, portobello mushroom and pesto, or the original tomato and mozzarella, bridges the gap between starters and the meat- and fish-rich mains. There’s a trio of pastas, now hearty and saucy for the chillier weather, as well as squid ink risotto with shrimp, dried prune-braised short ribs, and halibut with oyster mushrooms and cannellini beans. It’s past patio season now, but find outdoor tables in the warmer months.