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Tiramisu Restaurant Review: Tiramisu showcases chef-owner Alberto Delbello’s Roman-Jewish cuisine. Polished wood paneling reflects the iridescent chandeliers; waiters move competently in the hushed ambience. Try the salmon carpaccio with lemon, caper and onions, and baby artichokes Jewish style --- sautéed in garlic and oil. The special mazagna --- lasagna made with béchamel sauce and artichokes --- may appear in the spring and at the Seders that Delbello prepares at Passover. These are unique feasts, and must be booked well in advance. Of course, baby lamb chops or red snapper with pine nuts, raisins and balsamic vinegar can be had at any time. Desserts are always enticing, especially the signature tiramisu.