Bottega Louie had a bartender who actually knew how to make an aviation, a graceful, pre-Prohibition cocktail made of gin, creme de violette, Maraschino (cherry) liqueur and lemon juice. It was Leah’s idea to order the cocktail, but it tasted so good Bryan ordered one, too. I had heard good things about Bottega Louie, a marble-tiled, Louis XIV-ish modern bistro, and last night it lived up to those expectations. Leah, Neal, Bryan and I shared everything family-style, starting with fried strips of portobella with a basil aioli dip and crispy arrancini (risotto balls) flecked with smoky prosciutto. We proceeded to a thin-crust pizza with meatballs, corn tossed with chard and bacon and a lemony chicken carcioffi with tender artichoke hearts. We finished with a flat apple tart, which had a delicate, croissant-like crust. Everything tasted so good I kept wishing there was more of each dish. But in such an old-fashioned-Hollywood kind of setting, I knew I should practice restraint. I ogled the macaroons on my way out, but kept my hands in my pockets.