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"What the town feared would be a party place from Zero Bond’s Scott Sartiano and chef Alfred Portale has turned out to be one of the most adult and sophisticated dining rooms in the area. Appetizers include zucchini flowers with goat cheese and truffle honey; and grilled prawns with almonds and champagne mangoes. Among entrees, spaghetti is tossed with lemon butter and caviar, and the swordfish is joined by romano beans, eggplant and pesto rosso." - Beth Landman
