Little Nonna's drops some (meat)balls, scores with cannoli

Nov 25, 2013 1082

Little Nonna's was barely three nights old when chef and co-owner Marcie Turney - her kitchen crew already digging deep into their "gravy pot" - realized just how deceptive her challenge was.

The adorable little storefront space, trimmed with an old-time striped awning and lace curtains, certainly looks manageable enough, the open kitchen in the rear facing a 40-seat room flanked by red vinyl booths and an attic's worth of copper Jell-O molds, mismatched frames, and other grandma kitsch. But with the mid-fall weather still mild, essentially doubling Little Nonna's seating with the light-strung patio hideway out back, the guests just kept pouring in.

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