THIS RESTAURANT HAS CHANGED NAMES Corsa Cucina

THIS RESTAURANT HAS CHANGED NAMES Corsa Cucina Restaurant Review:

THIS RESTAURANT HAS CHANGED NAMES TO STRATTA. Alessandro Stratta, who presides over the kitchen in his fine-dining Alex, has adopted Corsa as his more casual Italian venue. That may be a misnomer as this is one chic cucina. Warm red chairs, an inviting open kitchen, and canopied picture windows set the stage for traditional and contemporary Italian and Mediterranean specialties. Stratta proves simplicity can be wrapped around comforting, wistful, rich dishes. Pan-roasted mussels with shallots, white wine and olive oil or the Corsa salad with arugula, mushrooms, avocado, corn, goat cheese and balsamic vinegar might be the way to begin. Move on to a grilled pizzette with wild mushrooms, robiola cheese and white truffle oil. Among entrée winners are ziti broiled with Maine lobster and leeks; chicken breast Milanese with arugula, marinated tomato and balsamic vinegar; and veal Parmigiana with tomato, basil and mozzarella. Roasted Atlantic sea bass comes with caponata and creamy lemon dressing; braised short ribs of beef are flavored with red wine sauce and glazed shallots; and pork chops are served with roasted butternut squash, raisins and apples. The wine list impresses with its half bottle selection, as do desserts such as raspberry crème brûlée and white chocolate cheesecake with strawberries.