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Lorenzo's Trattoria Restaurant Review: From the appetizers on, chef-owner Larry Fuse’s menu showcases contemporary Italian dishes with classic Northern Italian ingredients. He takes the same approach with wine, surrounding Pinot Grigios, Barolos and Barbarescos with Californian and even Missouri vintages. Goat cheese ravioli, rice-filled arancini and sausage-strewn polenta are worthy starters. Pork flat-iron steak with truffle-tomato bread pudding has emerged as a menu favorite. One of the more traditional dishes is osso buco, complete with marrow spoons, served on properly al dente risotto and laced with saffron in Milanese style. Desserts put personal touches to recognizable recipes, with homemade ricotta cheesecake and cinnamon-amaretto bread pudding. Service is adept and knowledgeable.