Hours: Lunch: Monday-Saturday; Dinner: seven days
Open Late: Friday & Saturday till midnight, Monday-Thursday till 11
Neapolitan cuisine that attracts a devoted local clientele.
Drawing from a fundamentally Neapolitan repertoire, chef Filippo Del Prete makes many of his own pastas and whips up a rich menu. Asparagus wrapped in prosciutto and cheese worked well with a soft, fruity Sangiovese Remole. Fettucine sozze was a fine blend of handmade squid-ink noodles and expertly prepared mussels and calamari dotted with cubes of eggplant. The flavors of two plump little bracioline (small steaks rolled with fat raisins and pine nuts and nestled in rigatoni) popped clearly through the tomato sauce, applied sparingly in traditional Italian style. Paellalike with peas, asparagus, and ham, the risotto fratta was wonderfully delicate, each kernel of Arborio rice distinct, and while some rehydrated porcini were soggy, the veal they topped was tender and slightly crisped. For dessert theres pastiera di grano, the traditional Easter cake made with lemon and bulgur; for sweeter tooths, theres zuppa inglese, liqueur-soaked sponge cake layered with pastry cream and lemon meringue. Around since 1993, Filippos has a devoted local clientele and a friendly, well-informed staff.
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