Gaetano’s Ristorante Restaurant Review: There’s a lot to like in this friendly restaurant featuring wine racks and colorful paintings adorning the walls, dark woods and dim lighting. Antipasti della casa---marinated vegetables, artichokes, mortadella cheese, olives, fresh buffalo mozzarella and roasted peppers---is a winner, as are bruschetta and shrimp scampi sautéed in garlic, white wine and lemon. Among appealing pastas are wild mushroom ravioli with a mascarpone-cream sauce; shell pasta sautéed with garlic, broccoli rabe and Calabrese sausage; and mezzaluna---half moon---pasta filled with veal and served with peas, prosciutto and porcini mushrooms in a light cream sauce. Pan-seared salmon filet with shallots and Dijon mustard sauce is a favorite among seafood choices. Among poultry possibilities, we like the breast of chicken pan-sautéed with shiitake mushrooms, ham and artichoke hearts in a white wine sauce. Prime New York steak is grilled with a balsamic vinaigrette reduction, rosemary and garlic. Gaetano’s is best known for its exemplary osso buco alla Milanese with red wine demi-glace, fresh herbs and tomato sauce on a bed of saffron risotto. Cap your dinner with the tartufo---a chocolate or pistachio ice cream ball with a cherry inside, covered with chocolate---and a specialty coffee, plus an after-dinner choice of Cognacs, grappas, Armagnacs and single malt Scotches.
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