 Poggio Restaurant Review: A large fireplace and wood-burning oven (from which emerges thin-crusted pizzas) warm an elegant, expansive terra cotta and marble dining room outfitted with cozy old-fashioned booths. Sidewalk tables offer charming bay views. Executive chef Benjamin Balesteri brings a youthful edginess to classic northern Italian fare. The menu changes seasonally and daily, so expect surprises, such as spaghetti with pig cheek and garlic; braised local rabbit ragù with cavolo nero and pancetta; braised quail with prosciutto, liver and Parmigiano; nettle pasta with fava beans and pecorino; and smoky, juicy grilled lamb chops with risotto, peas and black trumpet mushrooms. Balesteri's kitchen turns out from-scratch pastas and charcuterie; many ingredients come from Poggio’s own organic garden as well as local organic farms. For dessert, the light-as-a-cloud lemon mousse is a standout. The wine list emphasizes vintages from Italy and Northern California --- more than two dozen choices are served by the glass or quarto. Cocktails are elevated by specialty artisan liqueurs, such as house-infused Meyer limoncello, as well as limecello and arancello. Negronis are especially popular here.
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Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area.
