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Tulio Ristorante Restaurant Review: Chef Walter Pisano’s Italian cuisine is served in Tulio Ristorante’s old-world setting, with flattering amber light bathing the dark wood paneling in the cozy bar and jewel box dining room. The exhibition kitchen often showcases prosciutti hanging from the rafters; Tulio smokes its own meat according to European methods. Handmade pastas include smoked salmon and asparagus ravioli; orecchiette with spicy Italian sausage, rapini, light tomato sauce and Reggiano; and pansotti with local squash, poppy seeds and brown butter. Entrées range from roasted and grilled meats, fish and game. Meat lovers will enjoy the braised pork shank served with whipped potatoes, while piscine fans may opt for grilled wild salmon topped with fruit vinegar. The wine list is studded with Italian gems. Desserts, such as cannoli with blueberry sauce, are worth the splurge.