From Our Editors
Brothers Fausto and Massimo Albano, natives of Vaglio Basilicata in Southern Italy, merged their hospitality skills with the culinary prowess of chef Giovanni Castelli, Jr. and pizza chef Gianluca Isopi to forge the diverse dishes and elegant air that defines Prosecco. In an upscale atmosphere awash in colorful curtains, eclectic stone accents, and fresh greenery, the staff serves up a menu of authentic Northern and Southern Italian specialties at both lunch and dinner. Cioppino alla gio, a house specialty merging shrimp, clams, mussels, and scallops with zesty spices in a light tomato broth, parades alongside tender gnocchi and bubbling pizzas, each forged from scratch and slathered in house-made sauces. Drinksmiths at the full bar sling signature cocktails, draft beer, and more than 30 wines as jazz melodies meander from the instruments of live performers and the crystal of overconfident wine glasses nearly every night.