Before curtain time down the street, noise bounces off stone floors and faux red marble walls, but once the theatre crowd disperses, the soft background guitar comes through, and the wait staff relaxes. Verona’s menu cleaves to the familiar, but it’s executed with unfamiliar panache (especially on this block). The metallic tang of truffle oil kicks up butternut-apple soup, while beef carpaccio, which melts on the plate instead of the tongue, needs to be scooped up with its baby arugula and shavings of parmesan. Long-simmered, fork-tender veal osso buco gets aptly hearty sides: garlicky rapini, saffron risotto and a lush reduction of roma tomatoes. Homemade spinach-ricotta gnocchi are bathed in gorgonzola cream that’s dotted with smoked chicken, wild mushrooms, red onion and basil. A thin layer of marzipan notes the kinship of almonds to the peach slices in a dessert tart. An adequate wine card includes more by-the-glass options than most. Service improves as the evening progresses. Mains $22–$33.