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THIS RESTAURANT IS CLOSED Pesce Italian Kitchen & Bar Restaurant Review: If Pesce chef and owner Cliffe Arrand can get a dish down to just five simple ingredients, he will, and happily. Make a full meal out of a few small antipasti in the $5 range, like veal polpetti with garlic-herb oil or sweet Spanish anchovies. Move on to a half order of pappardelle with house-made pork sausage and broccolini or whole roasted brook trout with golden raisin jus, without spending too many lire. During the week, a $19 three-course meal covers all the flavors and eases the wallet. Sides include roasted cauliflower with truffle and soft polenta. Desserts are simple: creamy fennel panna cotta would be the only way to go---if it weren’t for homemade gelati in intense flavors such as hazelnut or a dense orange olive oil cake. Be sure to try a half carafe of wine from the very reasonable wine list or the peach cosmo with dessert.