- $29 for $50 toward dinner for two
- See the menu.
When Randal Johnson opened Molinari's as a specialty food and wine shop in 1992, he had no intention of turning it into a restaurant, let alone turning himself into the head chef. But after much cajoling from his customers and students of his cooking classes, that changed in 2005. Today, he creates a menu of modern Italian food and stone-oven pizzas in an elegant dining room appointed with smart white table cloths. Read on for some of our favorites:
- Intriguing apps: The Escargot in a Box surprises tastebuds with plump French snails simmered in garlic parsley cream in a toasted bread box.
- Stone-oven pizzas: These bubbling pies showcase a wide range of flavors from the sweet Alsace—topped with mascarpone, sweet onions, and applewood-smoke bacon—to the meat-centric Salumi, chock full of soppressata, hot fennel salumi, and toscano salumi.
- Just like grandma used to make... but fancier: Chef Randal's sautés his chicken milanese in garlic, capers, and lemon, topped with arugula and asiago cheese, and his pasta bolognese features house-made egg linguine bathed in a four meat sauce, parmigiano reggiano, and a chiffonade of basil.
- The more things change, the more they stay the same: Though Molinari's expanded beyond the food and wine shop, they still run a retail wine store with more than 300 varieties of wine on its shelves.