Ristorante Piccirilli

Ristorante Piccirilli Restaurant Review:

Offering a trip to Italy (without the price tag, of course), this restaurant presents numerous dishes that focus mainly on the Abruzzo region. Many of the other choices --- steak Diane, Caesar salad --- are prepared tableside, creating a special-night-out ambience. Some evenings, there are strolling musicians; other times, a duo accompanies them in the corner. Start your meal with the stuffed portobello mushrooms, followed by the pasta Umberto, a homemade noodle filled with seasoned, fresh ricotta and spinach, or chicken Marsala. Not to be overlooked are the veal dishes, including a saltimbocca preparation sautéed in wine demi-glace and topped with prosciutto and spinach. Another winner is the scaloppine di vitello alla Francese; it's lightly dipped in egg batter and sautéed in lemony Pinot Grigio sauce. Fish (perhaps Great Lakes perch served with house-made tartar sauce), beef (Prime petite filet mignon, paired with a broiled lobster tail), chicken cacciatore and spring lamb chops, grilled and seasoned Abruzzese-style, aren't to be neglected either. When the weather is seasonable, enjoy outdoor dining on the patio. There’s also a wine room for private tastings. Be sure to peruse the elaborately carved wood and metal wine racks holding bottle after bottle of Italian selections.