* Click here for rating key
Aria Tuscan Grill Restaurant Review: Whether guests are enjoying one of executive chef Frank Altomare’s three-course meals or tapas-style dishes from the bar bites menu, there's much to like at Aria Tuscan Grill. For a must-try classic, we suggest the orecchiette with sausage, toasted garlic, broccoli rabe and chile, and such entrées as braised-pork osso buco served with wild mushroom pappardelle, slow-roasted onions and a Marsala sauce. For dessert, try the peanut and chocolate ganache torta with rum caramel and peanut butter gelato. Finish with a caffe corretto, “corrected” with a shot of grappa, or get your grappa on the side. A wall of wine highlights the 125-label list that combines value and high-end selections. From the former, try the Sella e Mosca Cannonau (Grenache) Riserva 2007 for $30, or for a splurge, the Tenuta dell’Ornellaia Masseto 2005, a grand vintage in a Super Tuscan, that goes for $500. In between are plenty of good choices under $50 a bottle. Ask about the "Nose to Tail" feast, a five-course celebration of the pig for $75 per person, plus $30 for paired wines for a minimum of six persons; or the chef’s pasta-tasting events (advance reservation only).