"Take one bite of the house-made tagliatelle with lump crabmeat, garlic, and capers and it’s crystal clear why Del Porto chef/owners David and Torre Solazzo are three-time James Beard semifinalists for Best Chef South. Sophisticated, flavorful, and gorgeously composed contemporary Italian plates will please to no end, while the yellowfin crudo and slow-braised pork osso bucco are swoon-worthy." - Beth D'Addono