: The big draw at this establishment, opened in 1988, has always been pasta---angel hair, fettuccine, linguine, radiatore, tagliatelle, ravioli, gnocchi and ziti---all made in-house. Chef Gabriel Anthony Bifano's food is solid and straightforward, although the specialty pizzas can show something unexpected, such as crab meat and caramelized onions on one version. Shrimp and spinach risotto, the one-pound serving of lasagna and the chicken and sausage scarpetta are popular. A 30-item gluten-free menu provides unusual variety. Desserts range from those American-Italian standards tiramisu and cannoli to chocolate lava cake. The wine and spirits list includes two types of sangría and 24 wines by the glass.

BEST ROSÉ WINES | GAYOT.com

For refreshing wines perfect for a hot day, take a look at GAYOT's Best Rosé Wines. See the list.

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WINE OF THE WEEK | GAYOT.com

GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.

DINING IN PROVENCE

The charm of Provence right on your table.

Read the article and see photos.

WHISKY FUDGE RECIPE

A Whisky Fudge Recipe for a (very) sweet moment and treat.

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Wheatfields

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.Wheatfields Restaurant Review

TRENDING ON GAYOT.com

> RESTAURANTS: Best Sushi & Sashimi Restaurants. Check out the lists.

> WINE: Escape to Saint-Tropez with these Rosé Wine Cocktails. See the recipes.

> BEER: New Craft Beers to Drink. Check out the list.

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Wheatfields Restaurant Review