From Our Editors
Milano Trattoria’s new location ensconces diners in a cozy atmosphere redolent of Old World virtues and simple, well-made recipes. Sautéed mushrooms cap toasted bread and feta cheese with their buttery flavor in the bruschetta con funghi, the natural flavors of which are accented by sprinkled parsley shaped into an interrobang. The cannelloni’s hand-rolled pasta embraces ricotta-imbued ground beef, and the simmering marinara sauce of the eggplant parmigiana inundates the baked layers of vegetables and cheese in a rich tomato sauce. Sweet-sensing taste buds tingle for the Nutella-stuffed crepe, a favorite of the owner’s family and a role model for staid, syrup-topped pancakes everywhere.