From Our Editors
Ladles rain down rose sauce, cream sauce, tomato sauce, tomato-cream sauce, curry cream sauce, spicy tomato sauce, and tomato concasse, and all of it is whisked by hand. In the 40-plus years since La Villetta Ristorante served up its first plate of pasta, diners have come to rely on the eatery for home-cooked takes on classic Italian favorites and the sauces that give them their signature flavors. Prawns, scallops, mussels, and sausage team up with the sauce to distinguish fettucine and linguine. The entree roster is as deep as it is saucy—veal or lamb osso bucco, chicken parmigiana, and grilled fish provide more protein than a lecture on amino acids.
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