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Posted by silvia on 07/01/2011
From the moment we walked in the door we were transported to Italy. The owner, from Rome, greeted us. The server was a delightful young woman from Northern Italy. We had crostini with mushrooms and gorgonzola, and a generous platter of tuna carpaccio. More than enough for the 4 of us. We ordered a wine recommended by the owner, a Montepulciano, excellent for $36. One of us ordered the homemade lasagne, heavenly! Even the pasta layers were homemade, and the bechamel meat sauce was not heavy. My friend, the seafood lover, had the "guazetto" the shrimp, clams, mussels and scallops over soft polenta. We ALL had to dig into that! It was just like a dish I had in Venice once. The veal special that night was the thin slices, scallopine style, with a light tomato sauce and melted scamorza cheese. It came with potatoes and vegetable. So many restaurants these days make you order everything on the side which can really add up. Milano's portions are generous. We also ordered the famous capriciosa, the thon pasta (they make it there) with cream and porcini mushrooms. On the table was also homemade focaccia and olive oil. We ordered another bottle of wine! I got to practice my Italian, we were trying each others dishes....everything was fantastico! When dessert menus were presented we thought, no way.......instead we just had to try the tiramisu (light and creamy) and their homemade sorbet (strawberry, refreshing) What a fabulous meal. We will surely be back. The most authentic food outside of Italy.
Posted by Jorge on 05/19/2009
If you like expensive average food and arrogant service, this is the place.
Posted by Italia maven on 10/10/2006
This charming intimate ristorante has food - and service - that comes closest to a first-rate Italian restaurant in ITALY. The best risotto and gnocchi around, meats selected by execeutive chef Aldo Blasi, the son of a Roman butcher, and service so warm and friendly and quintessentially Italian that you just want to linger. With wonderful, light and full-flavored tiramisu, zabaglione with strawberries and other "dolci" at the end of the meal, what's the rush?