Helming this operatic downtown restaurant Riccardo Bosio deftly employs local ingredients in his contemporary preparations of classic Northern Italian cuisine. The pastas are homemade and dishes like a simple fried polenta with caper aioli and in season grilled Portuguese sardines are worth visiting again and again. --Richard Gorelick
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.