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Acero Restaurant Review: It’s not uncommon to see local suppliers noted on restaurant menus. What’s unique about this menu is that the Italian dishes Jim Fiala and crew prepare are made with high-quality Missouri and Illinois produce and products. The focus here is on tasting and sharing, with the lion's share of carbohydrate attention going to polenta rather than pasta or risotto. Nibblers are offered assortments of salumi, cheeses, olives and a plate of roasted vegetables---collectively guaranteed to tame the most devout carnivore. Polenta is poured onto a marble slab tableside and topped with a variety of sauces, including an elegant lamb bolognese. But we can't fail to mention the pasta, of course, especially the first-rate mushroom ravioli. The wine list is Italian, not surprisingly, and very user-friendly, with options available by the quartino.