It’s hard to compete with a neighborhood staple as beloved and as missed as Patsy’s. That’s why owners Betsy and Sean Workman are not even trying. With the Hornet already under their belt, Acova will be a nice addition to the husband and wife duo’s culinary repertoire. Matt Miller heads the kitchen with Italian and non-Italian dishes prepared with loving care. Veal Osso Bucco? Check. Calamari Fra Diavlo? Check. Ahi Tuna with Parmesan Polenta Cakes? Also check. The space that used to be is now transformed. Nods to Patsy’s can be seen with a careful eye. The old red cooler doors are inset into the small entrance foyer. One of the old pasta rollers has been transformed into the host stand. There are others as well but the main difference can instantly be seen. The entire space has been opened up with industrial-modern overtones. But enough about the architecture and design. I would be remiss without mentioning that not only is the food well put together both in taste and in presentation, but the bar program is definitely on point not only with craft cocktails but they also have organic wine slushies. That’s right kids. Wine Slushies.