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Escopazzo Restaurant Review: Chef-owner Giancarla Bodini serves sophisticated organic Northern Italian dishes derived from family recipes. The intimate space resembles a rustic Tuscan villa, with soft light from wall sconces highlighting a wraparound wall mural in the main dining room and a courtyard with a burbling fountain. Start with smoked Muscovy duck breast with fig jam on Taleggio bruschetta or asparagus flan with shiitake mushroom and Provola cheese sauce. There’s also quinoa salad with walnuts, dried cherries and basil, and raw, seasonal vegetable lasagna with cashew “ricotta” and pesto. Not to be missed are butternut squash tortellini in saffron butter with speck, and spaghetti with sea urchin and lemon essence. There is a list of 400 Italian wines from the climate-controlled library, some easier on the wallet than others.