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Ristorante Scarolie's Pasta Emporium Restaurant Review: Scarolie's fairly oozes ersatz Italian atmosphere, from the background music to the fake grape vines entwined around the ceiling and stone walls. But the aroma of fresh bread, the garlic and the basil is very real and permeates the dining room. A glance at the menu finds the usual array of Italian appetizers such as calamari fritti, prosciutto e melone and bruschetta, but other unconventional appetizers are bundled in there as well. Among the must-try offerings are mussels in vodka; portobello mushrooms with roasted red peppers, goat cheese, balsamic vinegar and olive oil; and mussels served either in a tomato, garlic, anchovies and capers sauce or cream, vodka and saffron sauce. There are close to 30 pasta choices and more if you count the creations from a chef who is always tweaking the table d'hôte menu. The extensive entrée menu includes veal sautéed in olive oil with sun-dried tomatoes, red bell peppers, garlic, porcini mushrooms and finished with Marsala or chicken Valdastanza, a lightly floured chicken filet, topped with ricotta cheese, eggplant, tomato sauce and mozzarella cheese. Alas, dessert is a plebian affair with sweets of the customary variety.