VALENTINO

Style/Ambiance: The décor at Piero Selvaggio’s Valentino Restaurant Group’s flagship restaurant is contemporary but the cuisine is all traditional.

With almost 40 years experience it is widely regarded as one of the best Italian restaurants in America, with dishes like branzino filet cooked in parchment paper with olives, cherry tomatoes and vermentino wine and hand-rolled garganelli with Bolognese ragu, courtesy of chef Nicola Chess. It provides exemplary service and you would not expect anything less from the winner of two James Beard Foundation Awards. The wine cellar offers an exceptional array of Italian wines.

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