In a town where restaurants come and go overnight, Tomaso's has been a favorite since 1977, and for good reason. Chef Tomaso Maggiore learned to cook at the family's restaurant in Palermo, Sicily, and honed his skills at the Culinary Institute of Rome. The result is authentic Italian cuisine that's consistently well prepared and delicious. The house specialty, osso buco (braised veal shank), is outstanding. Other notables include risotto and cannelloni.
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