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Nonna's Euro-American Ristorante & Bar Restaurant Review: Nonna’s décor is inviting, dining spaces are private and comfortable, and the staff is highly attentive. Acknowledging the tomato as the most important ingredient in Italian cuisine, the restaurant grows its own, incorporating the robust flesh into the thick marinara sauce, tomato bisque, salads and other dishes. Nonna’s family farm also grows many of the other vegetables served in the restaurant. The salad ingredients taste like they've just been plucked from the garden --- because they were. The mango crab stack, layered with avocado, mango and crab rémoulade and served with basil oil ciabatta rounds, is the standout appetizer. For an entrée, try the sautéed tilapia topped with a caper-brown butter sauce and pecans, or go with “Nonna’s favorite,” a sizeable meatball with spaghetti, marinara and creamy Alfredo sauces. Steak and seafood selections, as well as blackberry duck and Southwest-inspired pork chops, are among additional entrées. Pair any of these selections with a glass from the comprehensive Californian wine list. Made-in-house desserts from the bakery, such as Avis’ chocolate cake with almonds, whipped cream and an edible flower, or Nonna's coconut cake, are a must.