Vespaio Awards

Vespaio Restaurant Review:

Vespaio buzzes like a beehive. Prepare to wait for a table, because it's usually packed; wedge into the noisy bar for a splash of vino. Check out the antipasto case for deviled eggs, crab claws or a homemade fruit tart. We suggest the PEI mussels, steamed in white wine with tomatoes, oregano, capers and chile flakes, while oysters baked in Pernod cream with spinach and Asiago is another favorite starter. For main courses, we enjoy the wood-fired meats and daily seafood selections. But we are hard-pressed to pass by the lasagne alla Bolognese, made with handmade spinach pasta and billowing with beef, veal and pork. You also can't go wrong with the risotto of the day---if there's any left. If you wonder where all the fresh flavors come from, just look at the garden filled with seasonal produce like eggplant, tomatoes, chard, green beans and squash. No surprise, Italian wines dominate the wine list, which is never a bad thing, although some notable French and a handful of domestic wines round out the selection. For a unique ending, try the fried mixed berry pie with ricotta gelato and fresh mint.