Anyone who likes a big bowl of pasta will find both familiar comfort and flavor in the linguine with clam sauce or the penne primavera with the holy trinity of garlic, olive oil, and butter. And of course the basket of zeppoles, warm pillows of fried, salted dough. More than a dozen seafood, chicken, and steak dishes are created by interchanging familiar preparations: Florentine (spinach, cream cheese sauce, and pecans); Sicilian (capers, garlic, olive oil, and lemon); Marsala; and lobster cream sauce among them. But despite reduced portion pricing, Barresi's is more expensive than Primavista, and nearly as expensive as Boca or Nicola's
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