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TusCA Ristorante Restaurant Review: It's easy to make assumptions about a corporate-run hotel/conference center dining room: a yawn of stuffed chicken breast, pasta primavera --- the usual suspects. But TusCA’s seasonal menu features winners such as truffle arancini with microgreens on roasted cherry tomatoes (they had us at truffle arancini). Roast chicken is finished with rhubarb sauce and even the bread comes with oil, balsamic vinegar and a whole head of roasted garlic. In another dish, spicy arugula meets earthy farro with a light vinaigrette topped with creamy, mildly salty feta. Juicy, well-seasoned Kurobuta pork tenderloin shares the plate with creamy mashed potatoes spiked with goat cheese, rainbow chard and pure-fruit dewdrops of blueberry sauce. A not-too-sweet cherry tart is a grand finish. Service is personable and prompt and there’s a pleasant view of the golf course. In a tourist mecca filled with options, TusCA is worth the visit.