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Tulio Ristorante Restaurant Review: Chef Walter Pisano offers Italian cuisine in an elegant old-world setting. Dark wood paneling in the cozy bar and the jewel box dining room are bathed in flattering amber light. 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 go for the braised pork shank served with whipped potatoes, while piscine fans may opt for grilled salmon topped with fruit vinegar. The wine list is studded with Italian gems, and desserts, such as cannoli with blueberry sauce, are worth the splurge.