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Trattoria Centrale Restaurant Review: A menu featuring fresh-from-the-farm ingredients has consistently filled this tiny fast-casual eatery. Owners Geoff Lockert and Brian Somershield serve up soups, salads, sandwiches, pizza and pasta bowls at lunchtime. Roman-style pizza dough is prepared in-house, entailing a four-hour process with an additional 30 minutes to stretch it before it's baked. Pizza toppings change daily, and so does the special, from orecchiette with butternut squash, crispy prosciutto, spinach, sage and pecorino cream on Monday to chicken cacciatore on Friday. Breakfast offerings range from the cherry and rosemary scone to the frittata of the day. Go early for Sunday brunch to beat the crowd. Try the mascarpone-filled french toast with berries or fried eggs served atop grits and sausage with a spoonful of arrabiata sauce.