Ristorante Tuscany

Frommer's Review

This is the showcase restaurant of one of the most elaborate hotel reconstructions in the history of Puerto Rico, and the kitchen continues to rack up culinary awards. Notable entrees include grilled veal chops with shallots and glaze of Madeira, and grilled chicken breast in cream sauce with chestnuts, asparagus, and brandy, surrounded with fried artichokes. The seafood selections are excellent, especially the fresh red snapper sautéed in olive oil, garlic, parsley, and lemon juice. The risottos prepared al dente in the traditional northern Italian style are the finest on the island, especially the one made with seafood and herbs. The cold and hot appetizers are virtual meals unto themselves, with such favorites as grilled polenta with sausages or fresh clams and mussels simmered in herb-flavored tomato broth.

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