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Cipollina Restaurant Review: The proprietors of Jeffrey’s restaurant also own this bistro across the street. And while Cipollina’s glass display case of take-home prepared foods has disappeared, the casual-meets-culinary-finesse ambience remains. Oftentimes, a wood-fired pizza is the meal’s centerpiece, like the house-named Cipollina featuring mushrooms, sweet onion compote, balsamic and chèvre. House-made pastas include spaghetti bordello, abundant with the fresh, bright flavors of tomato, olives, capers, anchovy and chile flakes. However, perhaps nothing surpasses the cioppino. On a lighter note, drop in for a specialty java drink or a dessert, like the lavender crème brûlée. On sunny days, we can't resist lunching alfresco over a plate of yellowfin tuna confit or the rich croque monsieur.