Since Lombardi's opened its doors in November 2012, chef Michael C. Pellizzari has breathed new life into Old World cuisine by creating a menu of authentic Italian dishes with a modern twist. Michael and his team reach for savory meats and fresh pastas to create each artfully plated entree?from a three-meat pasta with buffalo mozzarella to sesame-seed-crusted salmon?many of which ooze with the distinctive flavors of fine Italian herbs, fresh housemade sauces, and saut?ed vegetables. Chefs also take advantage of the cozy eatery's terra cotta oven, which bakes up pizzas topped with capers, seafood, and spicy hot oil a wood-fire taste, while waiters pour a bevy of beverages from the bar's endless supply of liquor, wines, and imaginary barrels filled with moonshine.
Tucked away inside The Westport Inn, Bistro B's chefs prepare a classy and classic dinner menu of new-American cuisine. Small plates that encourage sharing include house-cured salmon, escargot bathing in a fragrant garlic-herb butter, and BLT sliders made with braised pork belly. Larger plates include burgers stuffed between buttery brioche buns, and potato and onion-encrusted halibut over a forest mushroom ragout.
At Eatalia, guests lounge on a brick patio forested by bright red umbrellas, dining on grilled sandwiches on focaccia bread, homemade lasagna, and gourmet pizzas. The menu fuses the finest centerpieces of American cuisine with treasured Italian favorites, including jumbo ravioli and steak pizzaiola served alongside chicken-parmesan sliders and 1/2-pound Prime sirloin burgers.
Kansas City isn’t in Kansas, and it certainly doesn’t reside on the East Coast. But its cuisine does. Diners only need to step inside the wood-covered confines of Bobby Q’s, a family-friendly barbecue joint known for tender, pit-smoked meats smothered in award-winning sauces and celebrating their 8th year in the business. The eatery’s imported culinary stylings have earned it a spot on the Food Network, as well as the title “Best of the Gold Coast” from readers of Westport Magazine, who were undoubtedly delighted by favored items such as the slow-smoked pulled pork and the grilled Gulf Shrimp. Roasted atop an open beer can for proper moisture, their beer can chicken is far more delicious than proving you are not too chicken to eat a beer can. Their half-pound burger patties, meanwhile, come with zesty toppings such as Smokehouse chili, blue cheese, and frizzled onions. On weekends, the barn-esque dining room and outdoor patio transform into a bustling bar, with live music from local bands and house specialty drinks, such as lemonade infused with huckleberry vodka, or down-home punch, a mix of Jack Daniels, apricot brandy, orange juice and Sierra Mist.
Inspired by his upbringing in southern Italy, La Villa Trattoria chef Michael Sornatale crafts a rotating menu of seasonally inspired fare with free-range and organic ingredients. Unexpected combinations of simple ingredients, such as white-wine sauce and hot cherry peppers on the pollo e salsiccia scarpariello, give his traditional Italian dishes a creative verve. Sornatale also strives to incorporate less common tastes, including wild game such as roe deer and rabbit, without diminishing the accessibility of his menu. Chefs also concoct low-fat and heart-healthy items, and provide a list of Italian wines carefully selected to complement each entree.
At lunchtime, La Villa Trattoria’s dining area fills with natural light softly diffused with sheer, white curtains. Artist Kim Salander’s murals of the small Italian fishing village of Portofino combine with ambient fog horns to create a seaside ambiance indoors.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.