The Old-World spirit reigns supreme at Toscana, formerly Cucina Toscana. Determined to capture the vibrant, homespun flavors of Mediterranean cooking, the chefs hand-make pastas from scratch, use freshly filleted seafood, and personally grow the saplings used to make their wooden spoons. This dedication leads to a menu that features rustic, deceptively simple potato gnocchi in pomodoro sauce made with San Marzano tomatoes, olive oil, and basil as well as more elaborate and nuanced entr?es. Squid ink pasta tossed with shrimp, calamari, mussels, and lobster basks in a wine reduction; and servings of veal can arrive topped with white truffle fondue or a combination of aged prosciutto and fresh mozzarella.
Colonial-style picture windows line the dining room's front wall, allowing ample amounts of natural light to fall upon the brickwork columns and light wooden accents. Ornate carpets cover the floor beneath many of the tables, which feature crisp white linens, jet-black napkins, and crystalline glassware.