Dante's Coffee and Tea

Desserts follow form here. The panna cotta is classic, the "cooked cream" confection a wiggly, yummy, expertly crafted delight. I need to know: Is there a smidgen of sour cream in there, adding richness and sultriness? It's that seductive, this panna cotta. Zabaglione, very egg-yolky and Marsala-intense, is served cold, with a nourish of fresh strawberries, and it's divine, I like it so much better on its own than layered with ladyfingers in tiramisu. A dense chocolate torta, dusted with powdered sugar and served with a dollop of freshly whipped and sweetened cream on the side, has a miraculous lightness to it that makes me realize there's a wizard in the kitchen turning out this dessert.
Oh, yes, there are wizards in the kitchen of Osteria. Dante, but they're well-schooled in the divine simplicity of authentic regional Italian cuisine. They understand how beautiful basic can be, how sublime ingredients need no superfluous sauces or towering constructions to capture a diner's heart. The folks at Dante know what, too few, way too few, in the restaurant business know: how to please an old man with a lifetime of fine eating experience under his belt.

I love this place! Carlos was amazing! The Customer service and the ambience was above and beyond… thank you Carlos!

牛肉麵包超級好吃