Barolo Grill

"Yearly visits to Italy inspire the cuisine, wine list and the pace as well as the ambience," says the management here. The cuisine--contemporary northern Italian rooted in the regions of Piedmont, Tuscany and the Veneto--is complemented by a deep wine list that is heavily Italian but also includes bottles from France, Spain, South America, California and other highly regarded wine-producing regions of the world. While much of the menu is seasonal, there are likely to be examples of thoughtful pairings of U.S. and Italian preparation and ingredients, such as aged prosciutto di parma or slow-poached baby octopus served with Rocky Ford cantaloupe. Among the pasta dishes is hand-cut tajarin noodles tossed with braised rabbit, baby spinach and pecorino Toscana, while secondi dishes include grilled free-range hen with summer corn caponata and roasted eggplant puree. Barolo Grill has three private dining rooms accommodating groups of six to 30 guests.