Operacaffe

Operacaffe translates the impeccable flavors of Northern Italian fare into beautiful culinary presentations just as easily as it melts opera and caffe into one tangy word. Fresh ingredients flourish under the precise handling of head chefs and co-owners Patrizia Branchi and Roberto Bernardoni, who have crafted a menu filled with traditional favorites. The garden stew of minestrone di verdure ($5.95) heats the belly for following courses (ranging $15.95–$23.95) of penne alla Kika with shrimp, manila clams, and white wine in a light and spicy cream sauce, and Corona D'Agnello, a grilled lamb chop with spinach, mashed potatoes, and mint. Light biters can feast on insalate ($5.95–$13.95) and antipasti ($5.95–$14.95); La Pera Pazza marries pear, watercress, gorgonzola cheese, walnuts, lemon, and honey dressing, and I Coccoli combines fried pizza dough with stracchino and marscapone cheeses mixed with prosciutto di Parma.