Il Poggiolo

Il Poggiolo Restaurant Review:

Well-heeled locals and their debutante daughters cram into close tables at this loud, bi-level venture, serving Italian fare that's pleasing to the masses. Saffron-scented, sausage-stuffed arancini are a solid way to launch, though we’re more partial to the crisp-crusted mushroom-Taleggio pizza, finished with a whirl of truffle oil. Minestrone has a bit of heat --- and freshness, thanks to a dollop of pesto on top. Pasta, some house-made, arrives as it should: al dente. The thing is, of the two options we tried --- spaghetti in a meat ragù and ricotta and mushroom filled ravioli --- one was overly salty, the other plain. Neither, truthfully, ignited excitement. Entrées keep it classic with choices like veal Marsala, hanger steak with spinach, and pan-roasted chicken with artichokes and crispy roasted potatoes. Sorbets and gelatos are good, especially the Nutella version; ricotta cheesecake is a winner, too. The dining room --- outfitted with potted palms, soaring ceilings, rich red velvet and looming, architectural lighting --- has hot-spot written all over it, a fact that’s furthered by the boutique label-leaning wine and craft cocktail lists.