"Then there was the deserts: a citrus panna cotta that was ephemeral, a lemon custard tart with huckleberrys, sugar and spice beignets and finally a chocolate tart. The server paired Lambrusco [Bocciolo] with the deserts. Wow! "

New Executive Chef Renée Guilbault is preparing inventive seasonal menus - each with a deliciously eclectic bent. Classic Raymond recipes are newly inspired with the freshest, locally grown ingredients. Even the Raymond wine list is more full-bodied, offering superb selections from top West Coast and international wineries. Sommelier Steven Krikul is available to answer your wine questions.

"And for my money - a great first date at L'O is splitting a bottle of Concerto, the lamb kebabs, and the pasta al forno."

"Sociale's ambitious wine list provides worthy accompaniments to Harrison's accomplished cooking, leaning heavily toward Italy, but with some interesting -- and expensive -- California offerings. Our server pointed us toward two half bottles that wouldn't break the bank."

Though there are California wines on the wine list, the Italian selections pair best with the kitchen's style of food.

"Co-owner and general manager Shelley Lindgren, who worked as a captain for many years at Fleur de Lys and as a sommelier at Bacar, has trained the staff to be efficient but not the least bit pompous. They understand the menu, and there's always someone there who can give advice on the extensive Italian wine list."

"Benjamin showed up with the salumi platter and some half-pours of the very nice Medici Ermete Lambrusco. We relished what he gave us."

James Beard Foundation Event 2001:
"- Baked Fazoletti of Veal and Creamy Spinach with Fava Beans and Citrus Butter served with
- Ermete Medici "Concerto" Lambrusco Reggiano Secco 1999"

Whether You choose to visit Monica’s Restaurant, Pizzeria or Salumeria the Mendoza’s family commitment to quality is your guarantee to a great culinary experience and the dedicated presence of it creators further insures your satisfaction.

Via Matta, a restaurant that brings the cuisine of Italy's Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston's Back Bay. And doing it the simple way: with the best seasonal ingredients available, by obeying over 1000 years of culinary inspiration, and by having a chef with the wisdom to let that be enough.

The Oyster Bar Grill offers a place where food is married to music. The Oyster Bar Grill revolves around the steakhouse concept with a definite nod toward seafood. When you walk into the Oyster Bar it is big and posh but casual, a great mix of opposites.

Bon Caldo is committed to bringing dishes inspired by authentic cooking styles unique to various regions in Italy. The result is true Italian, with all its variety. They use a real wood fire grill and premium ingredients, just like in Italy.

I counted eight tables at Perdix. I think Kranyak has just split a couple of tables to create more, and there are still fewer than 30 seats. Service in the small room is excellent, with frequent water refills and flatware reset between courses. It’s never hard to catch a waiter’s eye.

Also, the wine list is very impressive considering it is a small restaurant.

"The menu is a great mix of some upscale entrees as well as some really fun salads, sandwiches and pastas. I had the Hand Hammered Pork Tenderloin dinner and it was amazing - so much food and so good. Don't forget dessert - the snickers bread pudding ala mode is to die for. Great wine list."

Whether it's a romantic steak dinner for two, an important business luncheon, or a private party, Ruth's Chris Steak House can accommodate your needs. The Las Vegas, Nevada steakhouse provides guests with a warm, comfortable atmosphere. The restaurant is also handicap accessible.

A typical three-course menu includes an appetizer, entrée and dessert. Choose from a fish, crustacean and mollusk selection or the meat, poultry and game selection. The wine list is well chosen and interesting. Offered are wines in a wide price range.

"The big issue for Americans is that the lambruscos traditionally exported here were sweet versions, whereas it’s the tart, high-acid dry styles that the Emiliani actually drink. Try a dry lambrusco, such as Ermete Medici's “Concerto” (a standard on the Babbo wine list), and you may well be converted."

"The Ermete Medici Solo is wonderful - the color alone is stunning - looks like liquid rubies. The taste is outstanding. Was tipped off last spring at Il Posto Accanto and have been stocked up ever since. Have tried others and have been not so happy.
The Pour - Lambrusco, No Joke. Comment by jac - July 26, 2006"

"I never knew that Lambrusco was available as a sparkler, let alone the fact that any Lambrusco [Bocciolo] was remotely palatable. Theirs was quite enjoyable."

Insider Tips

What to Drink
"The wine list is heavy on well-chosen reds, featuring some great values like an Ermete Medici Lambrusco [Solo]."

"And sitting for the third time in a week at Otto, guzzling Lambrusco [Solo], pounding down salami stuffed with cured lard, little bowls of roasted cauliflower and briny, cracker-thin grilled pizza that had been mounded with clams still in their shells, I realized that I had found the perfect restaurant for the season. There still hasn’t been a date set for the opening of Batali’s Los Angeles restaurant, but I for one can’t wait."

"At first we were going to order a couple of glasses of the Medici Ermete Lambrusco “Solo” Reggiano, then at the last moment decided to get the bottle. A good decision, because it was a fun wine, a very deep red that was almost syrupy in appearance, but in taste still light and fizzy."

Insider Tips

What to Drink

Editorial Review

"Certainly, the wine list deserves praise, with its well-chosen mix of reds and whites designed to please diverse palates--and available in various sized carafes."

"Anywhere you've got a cured meat culture, you can go region by region with the classically styled indigenous wine," he says. "The vegetal styles of refosco and merlot from Friuli that people won't drink here, if you taste them with the raw style of salami that's soft as ground meat, cut by hand, smeared on bread, there's nothing better together. Montepulciano d'Abruzzo with salumino picante ...Vermentino with lardo...Lambrusco [Solo] with prosciutto di Parma...."

"medici ermete lambrusco solo ’05 – italy from italy’s oldest producer of lambrusco..it’s bubbles are not upfront, nor is it’s sweetness…this lambrusco is dry, frothy and zingy with a taste reminiscent of spicy cherries."