From Our Editors
Candlelight casts an untroubled glow across the basement dining room of Tomavino's. The cozy den surrounds diners with exposed brick and stone walls from the late 19th century, which reverberate with the gentle sounds of an in-house pianist on weekends. The romantic ambiance befits owner Tom Vacon’s Italian cuisine, which he lovingly crafts with ingredients sourced from local suppliers.
Specializing in pizza, Tom bakes his 10 small or medium specialty pies with a deftly balanced blend of ingredients. He also leaves the gustatory decision-making up to diners who can customize their own pizza with toppings such as fontina cheese and housemade meatballs. Housemade meat sauce douses plates of spaghetti, one of six pasta dishes, which also includes the lobster, scallop, and mussel medley of the fruiti de mari, named for the aquatic creatures considered fruit in a shark’s diet. Classic cocktails, liquor-infused specialty coffee, or imported wine complement each sauce-soaked bite, and housemade cheesecake or organic gelato ends meals on a sweet note.