There may be a few hiccups in service here, like those at stalwart sister Trattoria La Siciliana, but Agrodolce wins over diners with its boisterous spirit of hospitality and commitment to a Sicilian-centric menu in snacks, soups, and salads, antipasti, primi, secondi, contorni, and desserts. From the olio de la mama, the spicy, garlicky dipping oil made famous by matriarch Mama Rosa, with Acme bread to the subtle citrus and Arabic and Moorish spices, thick Palermo-bred anchovy pizza (lo sfincione), and seafood slant pervading the menu, Agrodolce (“sour and sweet”) changes regularly in response to seasons and markets. There’s no going wrong with bucatini arriminatti, salsicci nostrana, melenzane impanate, ravioli porcini trifolati, and porchetta al’Fono. The spectacular Sicilian flavors, the large portions, and the typically spot-on cooking are the saving graces that smooth over any other glitches. Serves dinner Wed.-Mon.