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Italian Cuisine | |||||||||
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Bottega Ristorante was an instant success which we discovered when we were unable to get seated on our first visit without a reservation. Undaunted, a few weeks later we did make a reservation for a late lunch and are glad we did. The wine country décor with brick walls, beamed ceiling and an open exhibition kitchen is fresh and inviting. |
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Brio There’s a new exciting Restaurant in Burlingame called Brio Restorante which serves Seasonal Italian Cuisine. It was recently opened in the historic 1917 railroad station by veteran San Francisco Restaurateur Pino Spinoso who was born in Venosa, Italy. Chef Fabio Flagiello originally from Trieste, Italy joined the team and has a wealth of culinary experience since he has lived and worked in various countries around the world. |
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Café Citti Italian Trattoria Special Soup: " Raviolini in Brodo." Luca’s homemade raviolini filled with meat, Swiss chard and fresh herbs served in a chicken broth with fresh tomatoes and Parmesan.-just delicious. |
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Caffe Giostra Fine Italian Cuisine Gamberi " Scampi Style"- Large Prawns, Garlic, Butter, White Wine, Touch of Cream. We loved this entrée which was served right from the pan and was terrific. |
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Carmine’s Family Style Italian Restaurant Just off Times Square you’ll find a great Italian restaurant called Carmine’s. Places like this are why we love New York ! They serve Classic Italian cuisine, family style with generous portions that are perfect for sharing. Founded in 1992 by Restaurateur Artie Cutler to be similar to an Italian wedding feast |
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Cucina Paradiso Homemade Ravioli filled with roasted duck in a sundried tomato, pine nut and basil sauce. A light ravioli filled with duck that tasted terrific. |
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Donato There is no better way to spend the afternoon than to enjoy lunch while dining al fresco in a lovely setting on a warm summer day. Downtown Redwood City has seen a renaissance over the past decade and has turned into an upscale dining and shopping area. |
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Giacomo Next up was the Bruchetta made with Pesto, Mozzarella Cheese, Garlic and Marinated Tomatoes. Again, very fresh tasting, especially the tomatoes. Gnocchi is usually a good test of authenticity in Italian cooking. |
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Graziano’s Ristorante Authentic Italian Cuisine Portabella Mushrooms—Sauté’ in garlic & sherry- These large juicy mushrooms were actually served in a Marsalla wine sauce, arriving at our table piping hot. |
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Il Fornaio We had dinner at Il Fornaio at Levi Plaza in San Francisco where they pride themselves on the fact that they use primarily authentic ingredients from Italy. We dined in their Piazza which is almost like outdoor dining. The focus of the evening was a celebration of the Great Flavours of Abruzzo, which is a centrally located picturesque region of Italy that is famous for excellent ingredients which translates into great cuisine. |
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Pazzo Our favorite was the Gorgonzola Crusted Duckling. It’s a braised half duckling which is deboned, crisped, encrusted with warm gorgonzola cheese, and served with a roasted garlic and herb Marsala cream sauce. The flavor is fabulous! We also loved the Chicken Marrakech. The Moroccan spices infused in the half young chicken with garlic, onions, tomatoes, eggplant and almonds made it a delicious entrée. |
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Poggio We lived in Sausalito for many years and always love coming back to dine. We have enjoyed both lunch and dinner many times at Poggio and consider it to be the heart and soul of Sausalito, as it is friendly, lively and exudes neighborhood charm. It is a Classic Italian Trattoria with a changing daily menu. |
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Partners Marco Palmieri and Chef Fabio Flagiello -- both originally from Trieste, Italy-- have created a fabulous new destination restaurant in Petaluma.? The cuisine features modern interpretations of Mediterranean, French, Italian, Californian and Spanish dishes.
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Santi The first course was their special Antipasti, the Affettati Nostrali, which is Dino and Franco’s daily selection of house-cured Salumi. It included their award-winning Gentile Salami, Lardo, Pancetta and Prosciutto. Truly fine dining in Geyserville. |
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Semolina We tried three and loved them all: the Angel Hair Pasta Pomodoro with fresh tomatoes, garlic, and basil in a marinara sauce; the Ravioli, homemade and a house specialty; and the Butternut Squash Ravioli in walnut cream sauce, which was the most unique and a crowd favorite. |
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Sugo The Bombay Pakoras, which are rock shrimp deep-fried in a Taj beer batter, were our favorite. They were spicy and had a light delicious papadon crust. We also enjoyed the Samosa. These crispy vegetable turnovers were filled with special potatoes and peas and had a thin flakey crust. |
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Tuscany Fantastic Flavors of Italy Baked flatbread with herbs, garlic and cambozola cheese. This came with one of our favorites- A baked garlic- It worked perfectly with the tasty flatbread and the soft cambozola cheese. |
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TOQUES (MORE REVIEWS) |
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