Cuisine:

• Italian
• American

Il Terrazzo Description:
The magic starts with fresh baked bread---an entire service, actually, of handcrafted artisan loaves, baked daily on-site. The Italian kitchen, run by chef Victor Casanova, also fashions pastas from scratch (agnolotti filled with sweet corn, mascarpone, goat cheese and thyme in a brown butter sage sauce is a standout). There's a cheese cart with Parmigiano-Reggiano and Taleggio, and house-made limoncello liquors, and ten different fruit-infused Bellinis, oh my. Unfortunately, from there, things tend to fall apart. Signature entrées sound special, such as tagliata (Black Angus rib cap with wilted spinach and squid ink gnocchi, served with lemon-horseradish gremolata and topped with crispy calamari); and cacciucco (spicy Tuscan seafood stew with plum tomatoes, Sardinian fregola, squid, clams, shrimp and mussels). Yet execution can be careless, flavors flat, and presentations slipshod. Better to stick to bread and pasta.


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