Valentino

Says...

For over 38 years, award-winning Valentino has provided not only excellent Italian cuisine but impeccable service and a vast wine list as well. The arrival of Chef Nicola Chessa in early 2010 heralds a new scrumptious (albeit Sardinian) era for a dining establishment that continues to excel as time goes on. Antipasti include carpaccio and Italian bread salad, while pasta and risotto options are perfect in their simplicity — try potato and spinach gnocchi or garlic-infused spaghetti with clams. Representative entrees include swordfish with onion and olive caponata, grilled squab in honey-fig-red wine sauce, and osso buco. The wine list has over 1000 choices, including vintage ports; several grappas are also available. Tasting menu is $55 without wine; $95 with wine pairings.

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