Toscanini's

The chef (P.G. Ricci) and headwaiter (his sister, Lella Ricci) are co-owners. Both hail from Parma, Italy, and London. Coming from a long line of restaurateurs, they bring style and a continental sophistication to their food service and preparation. The restaurant occupies the airy and gracious street level of a 19th-century stone pavilion whose upper floors function as an upscale art gallery. The menu offers many classic Italian dishes, supplemented by ever-changing specials, depending on what's fresh at the market. The best of the many specialties include spaghetti with lobster penne all' ortolana (vegetarian pasta with goat cheese and herbs); crespelle (oven-baked crepes with chopped callaloo and cheese); and local catch of the day with Acqua Pazza sauce (roasted tomatoes, fish reduction, white wine, and herbs). There's an ongoing strong emphasis on fresh fish and shellfish, especially lobster. The chef also caters to vegetarians. All this good food is backed up by a fine wine list.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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