We've been dining out in the Via Veneto area for over two months and can't say enough about our recent discovery, Lo Stil Novo Ristorante, approx two blocks east of Via Veneto at Via Sicilia 66B (tel 0643411810). It's a cozy underground restaurant decorated in muted shades of ivory and cameo pink, balanced with a dark hardwood floor and soft lighting. Harry Connick Jr. croons in the background. Most tables are semi-private, divided by stone archways and a wide central hallway.
The food is sublime - incredibly fresh and creative. We've tried the lobster salad, stuffed zucchini flowers, sea bass, turbot, pasta in white ragu, cacio e pepe, lamb variations, and veal. The deconstructed lobster salad is deliciously sweet and comes with a seafood flavored mayonnaise for dipping. The zucchini flowers are rich and creamy, garnished with slivered mushrooms and crispy guanciale. A crispy shell envelops tender turbot, which is rolled with mozzarella and sun-dried tomatoes. All of the lamb variations (four on the plate) were delicious, but the chop with the almond crust on mash potatoes lightly flavored with orange stole the show. Pasta and breads are homemade every day (and it shows), desserts are rich and creative. The chocolate souffle resembles a lava cake and the robiola cake provides a delicious and not-too-sweet alternative to cheesecake. The wine selection is large and not overpriced. Normally red drinkers, we've been wowed by the house white, but also found a lovely Shiraz for 21 Euros.
Service is professional, well-trained, and courteous. Prices fall within the normal range for quality seafood (12-17 Euros for appetizers and primi, in the mid 20's for secondi). They're only open for dinner (and are closed Sundays), but they open at a relatively early 7:00pm and are very convenient. This is the freshest, most creative, and finest food we've found in the area and we're happy to consider ourselves "regulars."
Updated 13 hours ago | 10
Updated 2 months ago | 2
Updated 1 year ago | 0
Updated 1 year ago | 9
Updated 5 months ago | 101