Mazara's executive chef Todd Bale uses fresh ingredients and homemade pastas to whip up a menu of authentic Italian tastes. Unearth creative twists on traditional dishes throughout the dinner menu, such as the vitello alla marsala, breaded veal cutlets and marsala-marinated mushrooms laid to rest on a bed of roasted garlic and herb risotto and sprinkled with truffle oil ($26) or the tutto mare, an amalgamation of spaghettini pasta, scallops, shrimp, mussels, clams, lump crab, and white-wine sauce ($25). For high-sun dining, scope out the extensive lunch menu, which includes items such as a veal burger ($9) and Mazara PLT—an Italian take on the classic BLT—layered with house-made pancetta, avocado, arugula, tomato, and peppercorn mayonnaise ($7).
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