* Click here for rating key
Riccobono's Peppermill Restaurant Review: In the food business, experience counts, and since the Riccobono family has been operating 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 filled 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 could use some updating and expansion. The understated, elegant dining room features well-executed murals, comfortable, upholstered seating and soft lighting.