THIS RESTAURANT IS CLOSED Lo Scalco

THIS RESTAURANT IS CLOSED Lo Scalco Restaurant Review:

Chef Mauro Mafrici, who was born in Trieste, Italy, has fashioned his menu according to categories that allow you to choose ingredients in several manifestations. His wife, Kimberly, designed the dining room with a striking balance of minimalism and dramatic flair, with arched white beams and ceramic chandeliers. The tables are nicely separated and well appointed, the lighting flattering, and the sound level mercifully civilized. Ingredients change with the season; each item can be worked into any of three appetizers or entrées. If you start with, say, a roasted artichoke, it might mingle nicely into a quail salad. Succulent roasted branzino comes with scampi tails lightly perfumed with rosemary---simple, perfect, delicate. Sole comes as a roasted filet or is cloaked within a large, long ravioli with caviar and chives. Braised veal shank with saffron, lemon and sage forms a hearty dish. If you're up for lamb, try a chop with a lovely, light fondue of pecorino cheese, tomato and basil. Duck comes as prosciutto graced with balsamic vinegar and a tangy apple salad. A page of desserts includes a crispy lasagna with pastry cream, apples and banana; a creamy rice pudding with fresh berries and ice cream; and best of all, a sweet walnut-pear tart with bread pudding ice cream. The wine list at Lo Scalco is very well chosen, and it is fairly priced for various budgets.