 Chef Scott Conant's D.O.C.G. takes its name from the Denominazione di Origine Controllata e Garantita (denomination of controlled and guaranteed origin), the top classification for Italian wines. The name fits, for the restaurant shares the voluminous 3,000-bottle wine cellar of its sister restaurant Scarpetta next door, stocked with more than 400 regional wines. The restaurant exudes a casual and relaxed ambience, and is simultaneously simple and soulful, with rustic brick walls, a hardwood floor and marble tabletops. Executive chef Stefano Chiarugi has designed a menu that delivers high quality for an affordable price. Don’t miss the margherita pizza, with a crust that’s both thin and chewy, and tomatoes that pop with flavor. An ideal item for sharing is the grilled filone---thick slices of bread served fondue-style with truffle oil and creamy duck egg. A standout fresh pasta dish is the malloreddus---semolina gnocchi, sausage, kalamata olives and porcini mushrooms. We also like the roasted veal chop, enhanced with bacon, caramelized onions, potato, crispy pancetta and a porcini mushroom sauce. Grilled options of beef filet, New York strip, rib-eye chop, Berkshire pork chop and Australian lamb chops enable this enoteca to double as an Italian steakhouse. A grand finale is the caramel budino---an Italian pudding alternating flavors of bitter and sweet, served with layers of vanilla, salted caramel sauce, whipped cream and sea salt.
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D.O.C.G. Restaurant is one of our 2012
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