* Click here for rating key
THIS RESTAURANT IS CLOSED Boccaccio Restaurant Review: Chef Giovanni Rigato presides over a refined northern Italian venue that suits a high rolling crowd, but still has the graciousness to take care of the special occasion diner. The soft ochres and ruddy peach tones of Tuscany beckon in a series of interconnected dining rooms, each with its own special touches. With a consistency few restaurants match, this kitchen turns out an ample list of classics---pastas like farfalle with jumbo lump crab, topnotch veal dishes, and olive-encrusted breast of chicken with pine nut polenta. Seafood is always first-rate. Listen attentively to daily specials; there you'll find seasonal dishes like white truffles in fall, wild game in winter, and soft-shell crabs in summer. Add a richly detailed Italian wine list---and the availability of good advice for plumbing its depths---and a lovely evening is yours for the asking.