“Lasci il buon rullo di periodi,” reads the inscription over the bar at Pinocchio’s Ristorante. The phrase translates to “let the good times roll,” advice addressed to wait staff and patrons alike in the gently lit and richly colored dining room. Past the long, curving bar, rust-colored walls glow around golden sconces, and the smell of fresh tomatoes and sautéing vegetables fills the air. Drawing on generations-old family recipes and experience accrued during 25 years in the business, chefs at Pinocchio’s Ristorante craft a menu of pastas, risottos, and veal. In the kitchen, they slice paper-thin cuts of prosciutto, stir pots of truffle and cognac-reduction sauce, roast garlic, and whittle spaghetti down into angel hair. The din of pots and pans drifts behind the bar, where a cadre of mixologists whip up margaritas and martinis, ranging from the raspberry margarita to martinis made with van Gogh espresso vodka.
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