No. 33: Cioppino’s Mediterranean Grill
NO OTHER RESTAURANT IN TOWN DELIVERS LUXURIOUS ITALIAN DINING—AND DRINKING—OF SUCH ESTIMABLE RANGE, PASSION AND AUTHENTICITY.
Chef-owner Pino Posteraro’s in-house salumi is exceptional. He has weathered the dining-local trend with his dignity and principles intact: he is only interested in the best. If that happens to be local spot prawns in their season (lightly charred with fritto cucumber sprouts) or hand-harvested B.C. scallops (seared and bedecked with Northern Divine caviar), fine. But also expect Nova Scotia lobster with smoked uni beignets and Spanish turbot showered with white Alba truffles. In fact, there are few better places to find yourself during white truffle season.
Papardelle with four-hour braised veal cheeks and porcinis never comes off the menu. The best way to enjoy Cioppino’s, however, is to ask for the daily changing chef’s menu. This is where he really stretches his creativity with such finely crafted delicacies as crème caramel foie gras (which pairs stunningly well with homemade prosciutto), vibrant green spring pea soup two-ways (warm and jellied) or a meticulously butchered rack of rabbit. The wine list is magnificently deep and something of a magnet for the expense account. Service is highly professional.
Monday to Saturday
5:00 PM until 10:30 PM
Available for lunch for large parties upon inquiry.
PINO POSTERARO PHOTO BY LYNOL LUI, ALL OTHERS COURTESY OF CIOPPINO’S