The traditional Italian pasta, steaks, and seafood on Ciola’s menu are crafted from family recipes passed down for more than 50 years. While sipping tomato-basil and minestrone zuppas ($3/cup, $5/bowl) and crunching a romaine-founded, red-wine-vinaigrette-drenched insalata di casa ($3/side, $6/entree), the tongue tap dances on a crispy stage. Since Italian eating would not be possible without nutritional noodles, Ciola’s submits various pastas for consumption. Slurp truffle-creamed ravioli al tartufo ($18) or shrimp linguine puttanesca ($16). Steaks and chops ($24–$28), pesce ($18–$22), and plenty of pollo e vitello ($15–$19) promise satisfaction to as many pabulum preferences as there are pizza-shaped constellations in the night sky.
