* Click here for rating key
Riccobono's Peppermill Restaurant Review: If it is an in-and-out, low priced dependable neighborhood meal you seek, this is the place. Experience counts, and since the Riccobono family has been hosting patrons in one restaurant or another since Prohibition, regular patrons know what to expect when they dine here. Thanks to decades of history, the Italian recipes have been handed down through the generations. For instance, fried calamari is topped with traditional Italian “red gravy,” while crab meat au gratin is baked in a casserole until brown and bubbly. Pasta dishes abound, including a shrimp and oyster linguine. Tender steaks come with stuffed potatoes. Among other delights are shrimp or veal Parmesan, spaghetti and meatballs, fried jumbo shrimp and mirlitons stuffed with shrimp and Creole dressing. Caramel custard rates as the most sought-after dessert, but the chocolate praline sundae runs a close second. The California-focused wine list, emphasizing Chardonnay and Merlot, could use some updating and expansion. Merlot perhaps is the most popular choice with this food.