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Roberto's Trattoria Restaurant Review: Longtime customers easily forgive chef/owner Roberto Zanti for hanging up his apron periodically to travel back to his Italian hometown. They celebrate his return with glasses of Prosecco and dishes like Chilean sea bass with lemon-mushroom sauce and veal saltimbocca with prosciutto, fontinella cheese and Chardonnay-sage sauce. At lunch, deals abound; for example, cioppino with house-made tagliatelle or fettucine with fresh tomato sauce. Neither lunch nor dinner feels complete without a dish of Zanti’s gelato. The wine and cocktail lists are standard, so it’s worthwhile to ask what the sommeliers and bartenders suggest. Repeat guests (and there are many) keep the staff hustling, but service is always friendly.