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Upscale and elegant, this A-framed restaurant on South Dixie Highway is consistently rated by critics as one of the top Italian spots in the Palm Beach area. The spacious dining room with tables set with crisp white napery and fresh bouquets is anchored with large black-and-white photos of the chef's parents. An effort to source local produce and fish is made when possible and practical. Gnocchi, mozzarella, certain pastas, and all desserts are made in-house. Veal zingara (a veal cutlet with a sauce of artichoke hearts, tomatoes, and prosciutto with shiitakes) and a chicken breast stuffed with veal, spinach, and cheeses with black truffle-shallot sauce are among specialties. Handmade crepes filled with fontina, ricotta di bufalo, Parmigiana, and mozzarella in a tomato sauce come in half and whole portions (a number of other first plates also can be ordered as an entrée size). Those in the know order a whole roasted fish or come on Sundays late in season, when the chef roasts a whole baby pig; reservations are required to "claim" a favorite part of the pig. The wine list, with emphasis on boutique Italian wines, is notable. A private room upstairs can be booked for small parties.