- Dress code: Casual
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Trattoria Centrale Restaurant Review: Owners Geoff Lockert and Brian Somershield use the same fresh-from-the-farm ingredients as some of the high-end restaurants to serve up a simple menu of soups, salads, sandwiches, pizza and pasta bowls. But they don’t cut corners: preparing the Roman-style pizza dough may entail a four-hour process with an additional 30 minutes to stretch it before baking. Toppings change daily as does the pasta dish, from mac ‘n’ cheese on Monday to orecchiette al ragù on Friday. Breakfast might be an omelet with grits and fresh fruit or a cherry and rosemary scone. At Sunday brunch, try the mascarpone and honey-filled french toast with bacon and blueberries. What’s not to love about a place that serves topnotch food without the heavy hit to your wallet?