"If your heart flutters when you hear the words chianti and diavolo, you’ll love Peppone. This Brentwood classic looks like Tommy’s mom from Goodfellas handled the decor: stained glass, white cherub statues, paintings of Italy, and even an autographed photo of Madonna. It’s homey from the moment your butt sinks into a red leather booth and a suited waiter unfolds your napkin with a flick of their wrist. The crunchy garlic bread is gratis and the tablecloth is brushed between courses. At Peppone, you’re a VIP, and you should be given the steep prices. (A standard fritto misto costs as much as our internet bill.) You’ll get your money’s worth in flavor, though. The dover sole bathed in a garlicky white wine gravy, the al dente Chicago rigatoni with sausage, and juicy “special” meatballs are all indeed special. Food Rundown photo credit: Sylvio Martins Garlic Bread We’re accustomed to gooey, cheesy garlic bread, but Peppone’s comes with a thin, crackly crust that we like. It’s also free, which we like even more. photo credit: Sylvio Martins Fritto Misto Maybe it’s the dim lighting, but we can’t find any particular reason why this perfectly fine fritto misto costs $48. You won’t be offended, nor will you be blown away. photo credit: Sylvio Martins Linguine & Special Meatballs “Everyone thinks they’re special.” Listen, these meatballs really are. They’re charred on the sides, plump and moist in the middle, and seasoned by someone loves salt as much as we do. The linguine is mostly there to clean up the marinara left behind. photo credit: Sylvio Martins Rigatoni Chicago We didn’t ask about the Midwestern lore behind this signature pasta, but here’s what we do know: the rigatoni is al dente, the smashed sausage has a nice peppery heat, and marinara is so thick it seeps into the pasta tubes. photo credit: Sylvio Martins Dover Sole This fish is light and delicate, but if you look closely, there’s a layer of browned butter on the skin. It’s basted until every inch is nutty and crispy. The best part: the rich gravy made with fish stock, white wine, and garlic that we’d wish could drench our next Thanksgiving turkey with. photo credit: Sylvio Martins Spumoni This elegant, neatly sliced wedge of spumoni is soft and smooth— a classy end to a comforting meal." - Sylvio Martins
