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THIS RESTAURANT HAS CHANGED LOCATIONS Digestif Restaurant Review: This Cal-Ital hot-spot from the Peter Kasperski crew (Cowboy Ciao, Kazmirez Wine Bar) showcases chef Payton Curry’s California wine country training. That means lots of seasonal ingredients, locally grown when possible, and many staples (like pasta) made in-house daily. Ever-changing highlights might include crostata with eggplant caponata, house-pulled mozzarella and torn basil; crispy duck breast with potato gratin, turnips and lingonberry-game jus; bruschettone with meatballs, stewed onions, Parmigiano, arugula and crunchy baguette; or dreamy rich cannelloni with braised short ribs, Tuscan kale and the surprising punch of horseradish cream and Fernet drizzle. Desserts are by pastry chef Tracy Dempsey, like Queen Creek Olive Mill vanilla olive oil cake with warm berry-pepper sauce, roseberry sorbetto and rose sabayon. Though the custom coffee machine on the bar cost almost as much as a small car, the setting is casual, with indie rock cranking and employees dressed in their own, favorite rock ‘n’ roll T-shirts.