The food at chef Michael Chiarello's trattoria is simultaneously soulful and inventive, transforming local ingredients into regional Italian dishes with a twist. The antipasti shine: you can order grilled short-rib meatballs, house-made charcuterie, or incredibly fresh fish. Potato gnocchi might be served with pumpkin fonduta (Italian-style fondue) and roasted root vegetables, and hearty main courses such as twice-cooked pork chops with peck seasoning might be accompanied by cinnamon stewed plums and crispy black kale. The vibe is festive, with exposed-brick walls and an open kitchen, but service is spot-on, and the wine list includes interesting choices from Italy and California.
- 80 Degrees: Fodor's Helps You Find Your Best Beach Vacation Spots
- Fodor's Go List 2014: Where we are going in 2014
- Fodor's 100 Hotel Awards: Check out the winners of 2013
- Weekend Getaways: Fodor's Recommends the Best Weekend Escapes in the US
- Great American Vacation: Find Your Next U.S. Trip with Fodor's
This was a wonderful way to take in the sights of the Western United States. Over 12 days, my friend and I road our motorcycles up Idah... Read more
Another Californian Odyssey – June/July 2014 In the spirit of shanek’s 2010 posting I have decided to post another detai... Read more