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Longtime local chef Piero Broglia has been turning out tasty cuisine in his Italian restaurants all over town for decades. Ensconced exclusively in his Café Chloe since 2000, he's happily feeding a loyal following that includes diners from all walks of life. From his tiny exhibition kitchen, he surveys the scene and acknowledges guests. We love his bruschetta created with his freshly baked bread, topped with tomatoes, basil, garlic, mozzarella and extra-virgin olive oil. The calamari salad with field greens is also a winner. Among his legendary pasta specialties are angel hair with pomodoro sauce and tortellini with pancetta, peas, mushrooms and pink sauce. His rigatoni alla puttanesca with kalamata olives, capers, basil and garlic is a favorite, as is his classic eggplant Parmigiana. We also like his New Zealand orange roughy française, his grilled salmon with lemon and butter sauce, and chicken dishes, served with penne pasta or green beans. Listed on a blackboard, Piero's array of nightly specials always includes stuffed artichokes, osso buco and rack of lamb. Displayed in a large glassed-in case are his desserts---save room for the tiramisu and the cream cheese cheesecake.
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