A 14-seat bar and an open kitchen bookend the foliated patio dining room, which with tiny white lights wrapped around trees has the look of a rustic winter wonderland. It is at once elegant and comfortable. The cooking philosophy is a clean, basic compilation of fresh, high-quality ingredients. The roasted branzino is prepared with tomatoes, olives, basil, a sliver or two of celery, and a touch of lemon juice. The New York steak is prepared with arugula. The signature pasta is a plate of spaghetti with Maine lobster, but you're just as well off with a house-made plin agnolotti with butter, sage, Parmesan, and minced veal, beef, and pork. We don't quibble with Cecconi's pricing. Still, if you relish dining on fresh, flavorful Italian food in a breezily romantic setting, Cecconi's won't disappoint.