The quaint bakery of Il Sogno Dolce caters to sweet teeth with brownies, cookies, cakes, biscotti, and other treats crafted on site. Each dessert is made in small batches to capture a homemade taste without setting bear traps under welcome mats. Cake pops ($8 for six) combine the decadence of cake with the convenience of a lollipop and are available in combinations such as carrot cake and cream-cheese frosting, german chocolate cake and chocolate frosting, and yellow cake with lemon frosting. Crunch into house-made cranberry and white chocolate biscotti ($6.99/bag), or softly sink chompers into Earl Grey fudge ($8.99/half lb.), which was infused with the namesake leaves after cracked eggs revolted against oppressive electric mixers by dumping tea bags into batter.
Born and raised in Calabria, Italy, Chef Michele Pannia grew up understanding that when it comes to food, it’s often best to do things the old-fashioned way. For nearly 20 years, he has kept this mantra at heart in preparing fresh, homemade pastas each day and sautéing french-cut, bone-in pork chops and organic chicken breasts to order at Trattoria Mediterranea. Through a window that connects the kitchen and dining room, diners gaze at Chef Michele as he prepares his takes on Italian classics. He and his cooks sauté fresh littleneck clams with garlic, tomatoes, and white wine before tossing them with linguini, and they wrap tender veal scaloppini in prosciutto and mozzarella before finishing it with a mushroom sauce. To accompany platefuls of rigatoni, bucatini, and casarecce pastas, Chef Michele encourages his patrons to bring wine from home. Along with the handsomely plated dishes adorning the white tablecloths before them, diners gaze at the ornate drapes, mirrors, and antiques that decorate the neutral-toned dining room. At one end, a red accent wall hosts a still-life painting of a colorful bouquet, while at the other, vintage wooden chests support vases filled with blooming flowers.
Mia Sorella 337's chefs fill their kitchen with the authentic aromas of classic Italian classics. They hand-bread calamari in buttermilk batter before browning it in a pan, and sauté veal in a brandy demi-glaze sauce or with hot cherry peppers. Guests feast in a spacious, bright dining room, where a flat-screen television runs the game from over the purple-lit, wood-paneled bar. The restaurant's BYO policy lets diners bypass the barkeep in favor of supplying their own drinks in the form of one brought-from-home bottle or 1,000 Dixie cups.