Glad you had the chance to try Roberto's. My idea of not going there for dinner is more a principle than opinion, in that we are usually home then and can cook similarly. Their pressuring the clients to get wine, while loutish, is a good idea. How can one eat marvellous Italian food with mere tap water (or seltzer)? Some main dishes seem excellent and I'll try them and report back. They have Chilean sea bass with mussels and shrimp in a white wine sauce (with some herbs), good-looking roasts. I would wager that any fish or seafood would be stellar as Roberto is from the Salerno area, on the Tyrrhenian coast.
Also, the pasta is excellent because it is hand-made. He makes an excellent tagliatelle with wild boar ragout, the ravioli stuffed with artichoke and sheep cheese. . .
The desserts are also home made and superb.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...