ottega Restaurant is 2001 James Beard Award recipient Frank Stitt’s "little workshop" for some of the finer elements of rustic Mediterranean and Italian cooking. At the café, the famous 3-cheese mac and cheese; in the restaurant, the legendary parmesan soufflé. And that’s just the beginning. Fresh seafood, meat and game are all cooked with the soul-satisfying essences of Tuscany , Andalusia and Sicily . Beautiful Portifino fabric accents the walnut-paneled walls in the two-level dining room while the courtyard adds the finishing touch on the truly European setting. The second level mezzanine is perfect for private parties or business dinners.