From Our Editors
Chef Ottavio Palmeri‰Ûªs Sicilian roots are evident at his namesake Brentwood restaurant Palmeri, yet he also puts an inventive spin on traditional dishes with local farmers market ingredients. Notable antipasti include beef carpaccio, burrata with heirloom tomatoes and seared scallops in black truffle vinaigrette. There are a few pizzas and an array of fresh vegetable salads. But, this being Sicilian cuisine, the pastas are not to be skipped, especially the tagliatelle with Bolognese sauce or ravioli stuffed with crab in a saffron-rock shrimp sauce. Meats and seafood are prepared on either the grill or the rotisserie, with highlights including the veal chop with wild mushroom ragÌ_, bone-in rib-eye and swordfish with Sicilian caponata. Guests can feast in one of three spaces: the marble-topped bar overlooking the open kitchen, the main dining room with Travertine floors and Murano glass fixtures, or the private space showcasing the wine cellar.
Groupon name is ‰ÛÏPalmeri‰Û� but we believe it should be ‰ÛÏPalmeri Ristorante‰Û�.