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Sirocco Restaurant Review: Founding master chef Livio Massignani created an authentic dining experience at this elegant Italian restaurant, and chef Gregorio Calderin continues to carry on his vision. The buttoned-up setting tends to be more formal than the typical desert dining room, and the food lives up to the presentation. Many of the dishes reflect Massignani's Venetian origins. The menu changes by the season, and nearly all of the produce is organic. We suggest the lobster and crab meat ravioli, and among the antipasti, spicy shrimp, or try one of the risottos, either with seafood, asparagus and shrimp, or mushrooms. Meat lovers will go for the lombatina di vitello valdostana (veal stuffed with prosciutto, Fontina and morel mushrooms). End the meal with panna cotta or the Italian cream puffs filled with ricotta.