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Italian Kitchen Restaurant Review: Enhanced by an open kitchen and a 60-foot white marble bar on the ground floor named “D.O.C.” (there’s also a second bar upstairs), this happening place is by restaurateurs Emad Yacoub and Jack Lamont. The bar is an asset not lost on the high-energy patrons, a vibrant mix of young professionals eager to relax. Chef Shaughn Halls deftly combines the flavors and influences of Italy's different regions to create traditional dishes. His antipasto platter resounds with freshness and simplicity, featuring crispy calamari with tomato bordetto, jumbo prawns, eggplant Parmigiana, fennel-crusted ahi, spicy meatballs, osso buco crocchette, forno-baked clams, and a caprese salad that shines when heirlooms are in season. An imported gas-fired brick oven produces crisp pizza crusts with savory toppings. The meat platter includes grilled rib-eye steak, veal piccata, herb and garlic lamb chops, and polenta Bolognese. Classic pastas include a choice of pomodoro, aglio olio, Alfredo, carbonara, bolognese and pesto. The cellar is stocked with solid Italian vintages including new- and old-world offerings. Enthusiastic service adds to the pleasure.