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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 pastas from scratch (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 house-made limoncello liquors, and ten different fruit-infused Bellinis, oh my. Signature entrées have included tagliata (Black Angus rib cap with wilted spinach and squid ink gnocchi, served with lemon-horseradish gremolata and topped with crispy calamari); and cacciucco (spicy Tuscan seafood stew with plum tomatoes, Sardinian fregola, squid, clams, shrimp and mussels).