Cuisine:

• Sea food
• Contemporary
• Italian
• Eclectic

Nuvolari's Description:
A famous 1930s Italian racecar driver, Tazio Nuvolari, is the source for the restaurant's name. Offering a few surprises, the restaurant is housed in a red brick building that presents a split-level space, accented with varnished woods and hanging plants---a décor that exhibits no allegiance to any decorative style. The chef excels here with offerings such as tender house-made crabmeat ravioli sautéed in olive oil with fresh herbs. The lamb chops are distinctively rubbed with oregano and char-grilled, while the pasta dishes honor tradition. Cannelloni is generously stuffed with veal, prosciutto, spinach and cheeses, and served with two sauces---marinara and Alfredo. The perfect ending? Golden apple bread pudding with Calvados sauce. The comfortable, antique-looking bar is a locally popular watering hole---good for an apéritif or quickie nightcap.


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