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Il Palio Restaurant Review: One of the most luxurious venues in Chapel Hill, Il Palio is the place for beautifully rendered Northern Italian dishes and attentive service. Chef Adam Rose prides himself on his relationships with Orange County farmers and food artisans resulting in such delicacies as local corn and fresh crab meat bisque, farm-grown melon with prosciutto and mint, NC striped bass with braised fennel and baby eggplant, and porcini-rubbed hanger steak with house-pickled heirloom peppers and Tuscan-style potatoes. Il Palio’s kitchen produces notable pasta dishes, too: black truffle tagliatelle and lobster-stuffed ravioli in a sage butter sauce are among the best. Vegans will appreciate Rose’s plant-only specialties such as wild mushroom lasagna. The dessert menu offers treats like blackberry cheesecake and an apple amaretti tart. A fine array of Italian wines, with unusual depth in several categories, is augmented by interesting choices from Austria, California, France and Australia. Even Madeira is available in some depth. The quiet surroundings make the restaurant appropriate for an early morning breakfast or lunch business meeting, and the expanded patio is a lovely spot to sip a Negroni on a warm evening.