"The open kitchen at Matteo’s offers glimpses as cooks roll out and hand-cut delicate noodles for bowls of handkerchief pasta with almond basil pesto and saffron-infused pasta with butter poached Maine lobster. And the Tuscan kale salad makes for an excellent starter. Purple radicchio is finely chopped and tossed with aged ricotta, crostini crumbs, earthy toasted hazelnuts, and a tangy red wine vinegar for a bright beginning to a pasta-laden meal." - Janna Karel
Matteo’s Ristorante Italiano
