Antonio's in the Park

Molly Abraham: The quarters that for years housed Sparky Herbert's makes an attractive setting for a menu of dishes ranging from linguine with oil and garlic and meat or ricotta cheese-stuffed ravioli to pollo d'Umbria, layers of chicken, eggplant, prosciutto and cheese in a creamy tomato sauce, and veal Tosca, egg-washed cutlet sauteed with basil and lemon. Dishes include some American choices such as grilled salmon and tuna, pork chops and steaks. Brian Sammut, whose former partner Antonio Scarri is the Antonio of the title, recently took over sole ownership but continued the menu of Italian dishes. Dinner only here at nicely spaced tables in the dining room and adjacent bar.