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Porcini Restaurant Review: A gently gurgling fountain, flower-print upholstered banquettes, exposed brick walls and a chic clientele set the tone in this Tuscany-inspired trattoria. On the staff at Porcini's since its founding more than 20 years ago, chef John Plymale prepares a range of Italian classics that allow diners to share a pizza (grilled chicken and artichoke, Italian sausage and more) or work through multiple savory courses. Lighter dishes are the fried artichoke hearts, mushroom bruschetta, grilled romaine hearts salad, Asiago-stuffed gnocchi, and linguine with clams. Among the favorite non-pasta entrées are slow-braised beef short ribs, veal scaloppine and grilled salmon with Tuscan white beans and pancetta. Be sure to order the tiramisu. The wine list is mostly Italian and fairly priced. Servers are knowledgeable.