The recent renovations of the restaurant have created a comfortable atmosphere that is a vast improvement from the location's prior decor. The menu itself features steaks, seafood, and a diversified array of pasta. Choosing my appetizer presented a mild challenge to my taste buds. Clams casino, artichoke hearts stuffed with escargot over angel hair pasta, fried calamari, and bruschetta with mushrooms and fresh mozzarella are all personal favorites of mine. I settled on the bruschetta with mushrooms and fresh mozzarella.
Most chefs seem to make the dish much more complicated than it has to be.
Tradition has made this a classical simple dish, and in my opinion, it is best left that way. I was not disappointed. The Italian bread was sliced to the proper thickness, toasted to perfection, topped with fresh marinated portobelllo mushrooms, the finest fresh mozzarella cheese available, and complimented by a loving touch of olive oil and fresh basil. All entrees are accompanied by a garden fresh salad with house dressing, and crusty Italian rolls. The house dressing was a pleasant mixture of olive oil, various Italian herbs, and what I believe was a splash of balsamic vinegar.