Pumpkin is difficult material to manage culinarily. Its flavor relies on substantial doses of cinnamon, mace, nutmeg and ginger. In Topo Gigio's ravioli, the pumpkin was indeed mild and chased with barely a hint of nutmeg. However, the small pieces of pumpkin contributed nicely to the tomato-cream sauce, giving it sweetness and cutting its acidity. The other special, escolar Tuna, was most memorable for the rapini with which it was served.
Tiramisu is the only dessert made in-house.
Served in a huge stemmed glass, it is presented like an elaborate sundae and resembles whipped chiffon. Delicate layers of espresso-drenched cake were separated by swirls of whipped marscapone. A slosh of Strega, an Italian liqueur, also punches up its flavor. If you are a fan of meltingly tender desserts, order this tiramisu. The only dish that disappointed was the past its prime Florida stone crab claw, an appetizer special.