Charming, inexpensive Italian joint run by Richard Bock, former principal cellist for the Phoenix Symphony, who knows his Italian food almost as well as he knows his Mozart, if not better! Bock has a knack for whipping up superb classics like bruschetta, baked ziti, antipasto, spaghetti with meatballs, and veal parmigiana. Our fave is the pink tomato and cream cardinale sauce with pasta, which will have you licking your fork for every last morsel. The interior is no-frills, but the service is excellent, and you'll be hard-pressed to eat better for less in Phoenix.