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Il Terrazzo Restaurant Review: The magic starts with fresh baked bread --- an entire service, actually, of handcrafted artisan loaves, baked daily on-site. The Italian kitchen also fashions homemade pastas (agnolotti filled with sweet corn, mascarpone, goat cheese and thyme in a brown butter sage sauce is a standout). There’s a cheese cart with Parmigiano-Reggiano and Taleggio, and limoncello liquors, and multiple different fruit-infused Bellinis. Signature entrées include lobster gnocchi dressed with shrimp, mussels, clams, chili flake, garlic, tomato, peas and popcorn shoots; osso buco with cannellini beans, grilled celery and roasted tomato; and Cedar River beef tenderloin with Gorgonzola tomato tart, grilled asparagus and cipollini onion relish.