Open late Fri.-Sat.
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Girasole Restaurant Review: The wood-fired oven infuses smoky flavor into pizzas without overpowering them. Sometimes that hint of smoke travels the room and touches every dish, from the beef braciole with sausage and meatballs to farfalle de salmon (pasta with salmon). We also like the taste of the char on crusty bread (baked on premises) drizzled with a fruity olive oil. The kitchen manages to elevate familiar Italian veal dishes, such as osso buco or veal Milanese served with bitter arugula, tomatoes and garlic. Among the many tempting desserts are profiteroles a cioccolato (house-made cream puffs with a deep, rich chocolate sauce) and panna cotta al vaniglia, billed as the “Italian challenge” to crème brûlée. The wine list is heavy on Italian selections, with many available by the glass.