Tavolino is Italian for "little table." Noticing the trend of careless service and cooking that pervaded so many chain restaurants, the folks at Tavolino wanted to create a different kind of space—one where the chefs searched for the freshest local ingredients possible and where each "little table" felt supremely cared for. In addition to making their own breads and pastas, the staff infuses their own alcohols with fruits, herbs, and vegetables. The wine list was curated just as carefully, giving diners plenty of reasons to linger in the contemporary, earth-toned space complete with tile mosaic floors.
The crispy pizzas and artfully sauced pastas back up an entree selection that ranges from grilled lamb loin chops to stuffed italian meatloaf made with sweet sausage and served with housemade tomato-basil ketchup. A separate gluten-free menu ensures diners with special diets feel at home, just as the various seafood dishes on the regular menu ensure mermaids feel at home. In his search for the freshest flavors, executive chef Brian Boudreau frequently mixes up the menu with seasonal offerings; butternut-squash tortellacci, for example, summons the flavors of fall with brown-butter-sage sauce, dried cranberries, and an apple-cider glaze.
BAY LEAF is a Mediterranean cuisine that offers a wide array of diversified foods that share centuries of cultured origins. Utilizing the combination of warm Mediterranean hospitality and the distinctive flavors that define all aspects of the Mediterranean identity: Every dish from the Falafel to the Broccoli Chicken
At first glance, Guru Bar & Grill gives off the impression of a cozy pub considering its exposed brick walls and dim lighting. But deeper inside, the aromatic scent of exotic spices that fills the air clues diners in on Guru's specialty: Indian cuisine. From marinated-chicken masala and lamb curry to spicy shrimp vindaloo and vegetarian aloo gobhi, diners can enjoy a spread of authentic Indian eats for lunch and dinner. Inside the clay oven, 15 types of bread heat up, including potato- and herb-stuffed naan and whole wheat roti. For a sweet ending, servers hand over treats such as mango ice cream and housemade rice pudding infused with cardamom flavors.
Rather than limit themselves to one particular style, the chefs at BonCaldo Restaurant embrace culinary techniques from all 20 regions of Italy. Braised short ribs with creamy polenta, homemade fettuccine in a beef and veal ragu, and brick-oven-baked pizzas represent traditions that span from the calf to the toe of the boot-like peninsula. Even with all of this variation, certain standards remain sacrosanct. The chefs adhere to Old World traditions by wood-firing their dishes and making everything by hand, from mozzarella to meatballs—earning the approval of Phantom Gourmet. A wine list with more than 250 different bottles accompanies the cuisine, many hailing from Italy's vineyards and natural grape-juice springs.
The grand, mansion-like exterior of BonCaldo Restaurant perfectly complements its elegant ambiance. A distinctly Italian mural adorns one wall, adding a vibrant splash of color to the rustic woodwork and tables draped with crisp white linens. Surrounded by tables on all four sides, an open stone fireplace forms a focal point for the dining area even as it spreads warmth to all corners of the room.
Chef Paul Mancuso, a graduate of Johnson & Wales University's culinary college, curates the restaurant's menu of authentic northern and southern Italian cuisine. An appetizer of arancini, which stitches together English peas, buffalo mozzarella, and ground beef in a fried risotto cake covered in marinara sauce, cordially welcomes palates and their owners to the quaint eatery ($9).
Most chefs tend to specialize in a particular cuisine, such as Italian or sushi. Prezo Grille & Bar's executive chef, Tim Vaillette, however, prefers to specialize in a little bit of everything. His main menu runs the gamut from classic American burgers to Barcelona-style swordfish served with rice pilaf. He also draws inspiration from Italy, topping the house-made dough of his thin-crust pizzas with ingredients such as buffalo mozzarella, ricotta, meatballs, and caramelized onions. Tim even dabbles in sushi, preparing specialty rolls such as the bad boy maki, which he coils with spicy salmon, avocado, and spicy mayo before serving it atop a revving motorcycle. To complement Tim's far-reaching menu, Prezo's bartenders serve an extensive selection of cocktails and craft beer, as well as more than 20 wines by the glass and 50 by the bottle.
Feasts unfold in Prezo's upscale, romantically lit dining room or in its similarly lit bar, where four plasma televisions stay tuned to the latest sports game.