From Our Editors
Since 1999, the culinary team at Biagio's Italian Kitchen has strived to stay true to its founding "al momento" cooking philosophy by prepping each authentic dish on its menu to order. Angus steaks and veal dishes in delicate sauces float out of the chef’s quarters alongside pastas saturated in a choice of three sauces and packed with grilled chicken, shrimp, or spicy sausage.
A half wall weaves through the main dining room, just like the larger one that divides Italy’s vegetarians and carnivores, splitting feasting quarters between a larger area filled with tables and booths and semi-private section that accommodates up to 40 guests. The savvy Biagio's Italian Kitchen staffers assist patrons in planning and catering business or social events within its private dining rooms, banquet room, front room, or outdoor patio.