Divino Ristorante Restaurant Review: Belmont's Divino draws a following of diners for executive chef Vincenzo Cucco’s rustic Italian menu. And with good reason---for a humble space, Cucco delivers on the cuisine. Rabbit in porchetta on a balsamic-braised bed of radicchio seems to belong in a more formal dining room. Lush butternut squash and chestnut velouté, topped with a scallop wrapped in sole, delivers deep flavors that awaken nostalgia for a brisk winter day. Also comforting is the open-face raviolo, folded over a veal battuto and sprinkled with vegetable “confetti.” The ambience is pleasant enough, but it lacks the same outpouring of flavors and nuances of the kitchen; two dining areas, separated by a large, open archway, are simply furnished with a smattering of paintings. Cucco's ambition can sometimes work against him---a sea bass entrée is delicate and rich, but the too-generous helping of cuttlefish ink overwhelms. Desserts are surprisingly creative, such as a thick shortbread tartlette filled with berries, ricotta and honey. The wine list is extensive, showcasing wines from California and Italy.
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