Located in the posh il Lugano Suite Hotel, da Campo Osteria offers a memorably luxe dining experience focusing on seasonal Tuscan dishes. The restaurant's impeccably designed interior features neat, contemporary décor and a warm, earthy color palate that helps to soothe inflamed stress nodes and gently waken dozing appetites. Guests can enjoy the cozy ambiance as they dine on the expertly crafted culinary creations of chef Todd English. Having established successful restaurants around the nation, Chef English is also a James Beard Foundation award winner and was even named one of People Magazine's "50 Most Beautiful People," a fact which ensures his meals are as handsome as they are delicious. Stop by and mellow with a glass of wine while sampling handcrafted pastas, fresh mozzarella prepared at tableside, and more from an always-shifting dinner menu.
“Upscale dining at neighborhood prices,” with a full dinner menu of creatively prepared entrees, appetizers and bar favorites. Guests are greeted with an elegant, warm decor created by dark, exotic woods, a soothing color palette with soft lighting and a dramatic water feature. An expansive bar offers the perfect location
The chefs at Ciao Pasta enlist farmers'-market ingredients, high-quality meats and seafood, and hand-crafted pasta sauces to create a menu of American and Italian favorites. Like a matronly kindergarten teacher, golden-fried-mozzarella morsels with marinara dipping sauce and loaded nachos piled high with spicy beef or chicken, black beans, pico de gallo, guacamole, cheese, and jalapeños, facilitate friendly sharing. Grilled shrimp, creamy house-made alfredo sauce, and fresh basil beckon to forks from atop a throne of bowtie, penne, wheat penne, or linguini pasta, and roast sirloin with grilled onion and mushrooms comforts bellies better than the promise of a new belt. Sips from the full bar’s lineup of bottled beers and drafts—such as Yuengling Lager ($4.70)—complement fare, and wine and specialty cocktails—such as frozen piña coladas and margaritas ($7)—cosset tongues in a frosty finish.
Fall head over heels for Kitchenetta Trattoria Tipica — this Italian hot spot is a fantastic spot for your next dinner date.
At Kitchenetta Trattoria Tipica, you can easily keep your diet in check with vegan, gluten-free and low-fat menu options.
Find the perfect vintage to complement your meal — Kitchenetta Trattoria Tipica offers a fine selection of wines, beers, and beyond.
You won't need to get a sitter before heading to Kitchenetta Trattoria Tipica — kids are more than welcome at this family-friendly establishment.
A great space for entertaining large parties, consider reserving the private room at Kitchenetta Trattoria Tipica for your next big event.
Bask in the sun (or moon!) light when you dine on Kitchenetta Trattoria Tipica's outdoor patio.
Between the music and the crowds, be prepared for a lot of noise at this restaurant.
Canines of all kinds are also welcome at dog-friendly Kitchenetta Trattoria Tipica.
No need to gussy up for a trip to Kitchenetta Trattoria Tipica, where patrons dress for comfort and fun.
Carry-out is also available for those who prefer to enjoy Kitchenetta Trattoria Tipica's cooking from the comfort of their own home.
That's right! Kitchenetta Trattoria Tipica will bring their delicious food to your house for any occasion.
Bikers can store their bikes safely while they enjoy a meal at Kitchenetta Trattoria Tipica.
A night out here can be a bit pricey, so prepare to shell out a bit more.
At Kitchenetta Trattoria Tipica, you have the option of paying by major credit card.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
Within the bustling kitchen of Bistro Mezzaluna's new location just off the 17th Street Causeway, chefs fold local seafood and seasonal ingredients into an array of fine American and Italian-inspired dishes. Under the leadership of Chef Anish Rana, they shower rigatoni and linguini in fresh seafood and classic sauces, and season prime Angus beef steaks with brandy peppercorn and roasted garlic bordelaise. They also pay special attention to each meal's end, hand-crafting each dessert in-house instead of sourcing them to outside shops. Even though the venue is new, this commitment to delicious food isn't; rather, it's the same kind of top-notch cooking that's made the Zagat-rated restaurant a destination for more than 20 years.
The atmosphere is considerably quieter outside of the kitchen, where the elegant dining room's soft lights illuminate pristine white linen tablecloths and the Italian paintings that rest on the walls. On the lush new outdoor patio, the clink of wine glasses and sounds of al fresco dinners harmonize with the trickle of water cascading down a stone fountain. The restaurant also houses an upstairs banquet facility, which welcomes parties of nearly any size for family gatherings, business lunches, and festive parties. No matter where dinner takes place, servers dart nimbly about, outfitted with pitchers for pouring ice water and keys for opening wine bottles. Diners chatter amicably all the while, sipping on imported and American wines from the 4,000+ bottles that reside in the restaurant's professional-grade wine room.
Sette Bello Ristorante's chef and owner, Franco Filippone, moved with his family from Palermo, Sicily, when his father decided to open a restaurant in upstate New York. There, Franco learned the ins and outs of the industry before eventually setting out to work in upscale restaurant kitchens throughout Fort Lauderdale. Now, at Sette Bello, he's put his eye for detail and impeccable culinary skills to use—and the results have paid off. The spot has been awarded the American Academy of Hospitality Sciences' Five-Star Diamond Award and two awards of excellence from Wine Spectator magazine. Franco has also been named the official celebrity chef for the inaugural The Moody Blues Cruise, and is featured in 2012 America's Top Restaurant Recipes.
Inside the dining room, elegant cream columns uphold arched walls, and caramel-tinted lighting bathes the white-draped tables in a warm glow. The tables are topped with prawns wrapped in pancetta, pan-fried veal chop Milanese, and jumbo shrimp scampi. Bustling between tables, the wait staff tends to diners' needs, whether they'd like their glasses refilled or their beards fluffed. The New Times even dedicated an entire article to the "truly great service" at Sette Bello, writing that, "The servers here are craftsmen in the same way that the restaurant's owner, Franco Filippone, is a chef."