Bravo

Bravo Restaurant Review:

Almost evoking a Florentine villa, Bravo’s Neo-Baroque, stone-like exterior continues the theme inside with classical fluted columns and pediments rising toward the lofty ceiling. The kitchen blazes no trails and, although the occasional offbeat dish shows up, the fare is predictable, albeit tasty. We recommend the fresh fish from the wood-fired grill, while the daily special will likely be a veal scallop or chicken in a buttery sauce with good vegetables, escorted by a basket of herbed flatbreads. Expect some respectable pasta dishes, too; the lobster ravioli with sautéed shrimp is worth a try. For dessert, go for the caramel mascarpone cheesecake. A welcome surprise at a restaurant of this size and modest culinary ambition, the wine list offers a selection of reasonably priced, very drinkable California and Italian options.