Cuisine:

• Italian
• Others
• Contemporary

Il Fornaio Description:
This restaurant was started in a school for bakers in Italy in 1972. Now there are more than 2,500 Il Fornaio locations throughout Italy and nearly 30 in the United States. This restaurant chain has not forgotten its roots---the breads here are freshly baked, served warm and threaten to spoil your dinner. A gigantic and bustling open kitchen spans the white-tiled, high-ceilinged room. Folk-art murals of the Tuscan countryside give warmth, color and a human perspective to the huge dining room. Tables (too close together for private conversation) are covered in starched white cloths. The classic linguine dishes are simply sauced with marinara and topped with freshly shaved Parmesan. Our favorites is the robust ravioli filled with everything from swiss chard, basil and pine nuts to lobster and shrimp. On a recent visit, we enjoyed half of a rosemary-marinated, mesquite-grilled chicken (grilled under a brick so it comes out looking a little flat) and a braised lamb shank with vegetables and herbs cooked to a tasty purée. The desserts are superb. A little chocolate mousse cake served with orange crème anglaise is exquisite; so is the crème brûlée topped, surprisingly, with a thin layer of chocolate mousse. The rum-soaked tiramisu is creamy and not too sweet. Newcomers and regulars get the same friendly service.


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