Pete Wells, of The New York Times, picked a “winner!” We went for Sunday lunch, but this is definitely a restaurant one could return for a special dinner with family or friends.

The atmosphere is informal and is organized into two rooms: one around a bar, and the other adjoining a wood-burning oven in an open kitchen, plus outdoor seating.

For dinner, Mr. Wells recommended the wood-fired polenta bread; pickled carrots; dry-style Sichuan cabbage; rigatoni with Sicilian tomato pesto; wood-fired chicken; crispy potatoes “war style”; sour-cherry brown butter tart, and a citrus sundae.

Many items on the menu are spicy, so we chose carefully and ordered the pickled carrots, cucumber and radish salad with whipped feta, pistachios and dill, wood fired polenta bread, two sheet lasagna verde, bolognese, and crispy potatoes “war style” (sauce on the side). It seems like a lot of food, but it wasn’t. The polenta bread was amazing as was the lasagna, both completely new to us. There is also a double cheeseburger on the menu with grilled onions, dijonaise, and a pickled long hot, and if so desire, you can add coppa bacon. We also took home delicious Dutch sticky buns, “Bolus,” to have with coffee later.

Rolo’s has a bakery,”all day, everyday,” featuring focaccia, sandwiches, salads and sides, baked goods, and homemade ice cream.

From The NYT: the price is moderate and weekend lunch, Saturday & Sunday, is from 11am–3pm.