We have Kathryn Sullivan-Alvera (Narcisse, Domaine) and sibs Mark and Stefania Sparacino (Sparacino Ristorante, Traveling Fare Catering) to thank for this sophisticated, elegant-as-can-be Italian ristorante. Luxe, an undercurrent that continues until meal's end, is immediately apparent in the form of a braised beef short rib-stuffed diver scallop with creamy saffron risotto. From the carpaccio bar comes a fine bresaola and barely seared duck breast with clover honey, Morello cherries, capers and shallot aïoli. Orecchiette coddles earthy wild mushrooms, artichoke hearts and sun-dried tomatoes in rich, Grana Padano-kissed truffle cream sauce. Among other entrées, the double pork chop with roasted red pepper is satisfying --- especially when served alongside faintly sweet, caramelized onion mashed potatoes. The ubiquitous warm chocolate cake is elevated by the addition of rosemary-accented blood orange sauce. Of course, the namesake delivers with a vast selection of bubbles.
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