The dapper servers at Sette Bello know the importance of empathy. That's because they aren't just glorified food runners trucking out your linguine with clam sauce or slow-braised osso buco. They're professionals who can feel the ebb and flow of a meal and somehow know your every whim almost before you do. Sit in that romantic dining room with blush walls and sheer curtains and the wait staff will go to work on you like maestros conducting an orchestra. They'll answer any questions you have with care and concern and make sure you know exactly what you're getting. Plates arrive the moment they are supposed to and are delivered and removed with careful efficiency. Your glass will never hit bottom, whether it's in need of another pour of crisp Italian Greco di Tufo or just sparkling water. And you'll never have to ask for silverware or salt or even more sauce to go with your entrée — your waiter will have it spotted and delivered to your table before you've even raised your hand. Most of all, the servers here are a direct link to the kitchen — a conduit between you and chef/owner Franco Filippone. They're his lips gently whispering the praises of local snapper Livornese and Dover sole and his ears receiving your messages and acting upon them with care and alarm. And you can't ask for better service than that.