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Bobby's Restaurant Review: It can be excruciatingly loud in this contemporary and sophisticated restaurant, but then again, it’s as much a Las Vegas-style jazz club as it is a place to savor a fine lobster fra diavolo, tumbled with shrimp, scallops, mussels, calamari and clams in spicy marinara over linguine. The owners, the Mancuso family, have been a Valley fixture for more than 25 years with their former Mancuso’s restaurant, and this operation maintains their luxurious standards. Executive chef Agnes Mancuso turns out sexy dishes like clams Casino, oysters Rockefeller, escargot Bourgogne, and premium osetra caviar with a shot of Stoli vodka. The showy Italian dishes, such as the crab cake topped with lobster asparagus raviolis in lobster sauce, lobster-stuffed squid ink pasta in cream sauce and duckling in orange or raspberry sauce, don't disappoint. But don’t overlook the more friendly standards, such as topnotch shrimp scampi, veal Oscar and the hefty slab of osso buco.