Dough House

Dough House Restaurant Review:

About the restaurant: The 4,243-square-foot space of Dough House in the Eldan Center boasts an exterior with 32-foot Roman columns. The main dining room is decked out in white tones with white marble-like flooring, padded booths, curtains, tablecloths and ceiling offset with brown chairs, cocktail bar and a grand piano.

Food & Drinks: Carla Pellegrino has left her chef position. The menu bills itself as being “Italian with a French flair.” There are classic pasta creations such as penne alla vodka with Italian ham, vodka, San Marzano tomatoes, a touch of cream and penne noodles. Seafood lovers will like here the seafood salad stocked full of calamari, lobster, shrimp, jumbo lump crabmeat, celery, red bell peppers and Taggiasca olives in citronette; and halibut pan-seared in grape tomatoes and caper berries served over sautéed spinach. Carnivores will want to go for the 14 oz double pork chops Neapolitan-style served in white wine with sweet and hot cherry peppers; or steak pizzaiola --- 17oz. NY strip steak in EVOO sautéed cherry tomatoes, mushrooms, Taggiasca olives and fresh oregano --- both served over mashed potatoes. Desserts are unique and creative with the likes of Sicilian cannoli with fresh ricotta, Italian candied fruit, chocolate drops, Amarena cherries and caramel sauce. Complementing the fare is a small collection of wines mainly from Italy, France and California, plus cocktails.