Cuisine:

• Italian
• Fast Food and Hamburgers

Valentino Description:
In a city where a restaurant's success can disappear as fast as stars in the sky, restaurateur Piero Selvaggio has definitely found the right recipe to keep Valentino shining for over thirty-five years. The Valentino vin bar has added a casual touch to the fine dining establishment. A year-long renovation resulted in a simpler décor for the façade, the entrance and the four downstairs dining rooms. But be assured that the wine cellar room upstairs, probably the one we all prefer, has retained its original architecture. Dining there will give you a chance to admire Selvaggio's extraordinary wine cellar, the guardian of more than 140,000 bottles from all over the world, where the grand prize is a 1891 Biondi-Santi at $25,000. Otherwise, travel the world through the 130-page wine list, where you'll discover much more affordable wines. Nicola Chessa is now the executive chef. Start with the trio of sashimi composed with yellowtail, tuna and salmon with Italian essence; the lobster salad in ricotta-basil sauce, vanilla oil and a gnocchi fritti; the classic caprese salad; or wild mushrooms with Reggiano Parmesan and saffron. You can opt for a risotto or a pasta before moving on to the one fish selection on the menu, which the day we went was sautéed king salmon in a black truffle sauce. The wide range of meat dishes includes a veal chop or braised shanks, honey-spiced pork filet, pan-roasted quail, grilled free-range chicken infused with herbs, sautéed Angus beef in a balsamic reduction or a 21-day aged New York cut. A plate of Italian cheeses is a good transition before the chocolate orange tart or the cannoli.


Be the first one to rate and write a review for this Valentino restaurant!