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Hostaria dell'Orso Review
Back in the Hollywood-on-the-Tiber 1950s, this was the place to be. Everyone from Sophia Loren to Aristotle Onassis reveled in the historic setting: a 15th century palazzo straight out of a Renaissance painting. Today, after several fallow decades, a face-lift has brightened the salons, and even more up-to-the-second is the menu: The alta cucina deftly utilizes simple ingredients like top quality baby pig or black cod, and just a handful of ingredients—some very Italian, others more esoteric—to tease out maximum flavor. One artfully presented dinner included a kidney risotto with Provolone cheese fondue and liquorice dust, a pigeon wth peanut sauce and Java black pepper, and a crème brûlée with coffee parfait, chocolate ice-cream, and cotton candy. There's a piano bar and disco on other floors. Elegant dress is recommended.
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