Within La Tavola's butter-hued walls, decorative partitions and flowing red curtains subdivide the dining room. Amid these stately accents, owners Jill and Steve Sullivan present an elegant menu of contemporary Italian fare. Chicken and seafood arrive pan-seared or roasted with basil pesto and lemon-caper butter, whereas gamey meats such as rabbit complement traditional spiral and straight pastas. Diners may also requisition the sconce-laden space for private parties of up to 150 guests or 300 acrobats willing to stand atop one another's shoulders.
Since 1967, the Mandreucci Family has lured in diners with the scent of bubbly margherita pizzas, sopressata sandwiches on semolina bread, and chicken, sausage, and shrimp mingling with rich sauces on plates of pasta. Tan brick and colorful murals of wholesome Italian ingredients surround families and couples as they twirl linguini around their fork tines or munch on slices of vodka-penne pizza, a specialty pizza topped with vodka sauce and diced ham. During catered events, guests can avoid eye contact with an old lab partner by preoccupying themselves with fresh fruits, antipasti, penne pomodoro, lasagna, and veal.
Renovated to accommodate more than 50 eaters since its grand opening in 1985, Dusal's Italian Restaurant & Pizzeria teleports palates to the bustling eateries of Italy with staples including pizza, pasta, and seafood. Exposed brick outlines painted stone archways that soar over Tuscan-inspired portraits of rolling countryside and Italy's legendary pepperoni orchards. Friendly servers dart expertly between clans seated at wooden tables with popular pizzas crafted from age-old recipes, such as the buffalo chicken and personal pies, hoisted aloft.
Inside an expansive dining room, servers float between elegant table settings carrying Italian dishes that have earned various accolades since Panico’s inception in 1987. Below the diffused light of wall sconces, conversations buzz along the expansive leather banquette as vodka-sauce penne, pan-seared lamb, and seafood-stuffed ravioli make their way from the kitchen. Diligent servers painstakingly debone the grilled whole fish of the day tableside before pouring bottles of red and white vino from the extensive wine list. To conclude meals or inadvertently incite stooge-level food fights, they serve a lineup of desserts that includes Italian sorbetti, amaretto cheesecakes, chocolate-chip cannolis, and apple and pear cobblers.