For nearly two decades, Chef Filippo Caffari mastered the skills of butchery in Rome. Since relocating to Minneapolis, the executive chef of The Butcher Block Restaurant draws upon that training to prepare a range of organic, grass-fed, and sustainable meats. On his authentic Italian menu, mashed potatoes and mushrooms accompany lamb scottadito, and house-ground pork sausage flavors a rigatoni in a truffle cream sauce.

Even without meat, Chef Filippo brings out Italy's flavors with items like butternut squash ravioli in a brown butter and sage sauce. He concludes meals with desserts such as tiramisu infused with housemade limoncello and zucchini cake. To complement these delicacies, guests can peruse a wine list that features bottles from around the world.