I haven’t been forking everywhere but I have been to many Great Italian Restaurants in Arizona, Nevada and California over the past couple years. I’ve been inspired to write this story after a very disappointing exsperience at an Italian Owned restaurant. I thought instead of writing about Forking Notorious Predators who lack skills and taste to prepare decent food without remorse. I think posting a list of Great Italian Restaurants would be more helpful. This list is in no particular Forking order and is subjective.
Bartolotta Ristorante di Mare in Las Vegas NV
Stroriapreti with Turbot Butter and Sage from Bartolotta Ristorante di Mare
Fresh caught Fish from Italy are flown in daily and a Marine Biologist is on staff to monitor the fish at Bartolotta Ristorante di Mare. (You forking know that this isn’t going to be cheap) Fish such as Gilthead Sea Bream and Scorpian Fish are among the fish you might order. The pasta is fresh hand made and the fish you select is prepared table side on a cart with a choice of fresh made sauces. The food is simplistic but is pristine fresh and absolutely perfect. Chances are you are only going to dine here once unless your forking made of money but if you do it’s a dinner you will remember for ever.
Gianfranco Ristorante in Scottsdale AZ
Fresh Made Buratta from Gianfranco Scottsdale AZ
If you dine here you might get serenaded by the Chef singing in Italian and greeted by Italian accented waiters. Gianfranco Ristorante is classic Italian featuring many veal dishes and both times I was here had fresh flown in Branzino as the special.
Franco’s Italian Caffe in Scottsdale AZ
Fettuccine Tartufo Franco’s Italian Caffe Scottsdale AZ
You will be personally welcomed and thanked by Mr. Franco himself when you dine here. Franco’s serves up classic Italian and Features House Made Pastas. The Fettuccine Tartufo is lightly sauced, made with real truffles and is delicious.
Merenghata Dessert from Franco’s
Franco’s Merenghata Dessert Recipe was created by Mr. Franco’s Mother. The dessert is a combination of Semifreddo and Meringue and is light as air and is a favorite dessert of the Food Critic from the Arizona Republic.
Bottega in Yountville CA
Potato Dough Raviolo with spinach and Egg in Brown Butter Sage Sauce from Bottega
Bottega is owned by Celebrity Chef and Wine Maker Michael Chiarello. I’ve been here three times so far and every time I received well crafted creative Italian Food. Your water is served in hammered Copper cups that they also sell at his adorable store across from the restaurant. Everytime I’m here I remember the pasta dishes thinking they were always one of the best I ever had anywhere.
Virtu Honest Craft in Scottsdale AZ
Branzino with Truffled Salsify crisps from Virtu Honest Craft
The BEST Branzino I ever had anywhere came from Virtu Honest Craft. Not only was the fish fresh flown in and prepared to perfection but it was an adventure of different flavors from the interesting and pretty sauces on the plate. The Truffled Salsify Crisps added the most interesting texture. This dish was multidimensional in flavors and stayed interesting the whole time I was forking chowing it down.
If you dine at Virtu Honest Craft you might want to partake in a cocktail instead of wine because they make hand crafted interesting quality cocktails as detailed as their dinners. I do note they also take a long time to prepare as they are very detailed but worth it. I also recall the dessert I tried here was masterfully created.
Two honorable Mentions are ……
Sassi in Scottsdale Arizona
Very Simplistic. A perfect protein and simple roasted vegetable for dinner but prepared perfect the two times I was here. I do note they have the most breath taking patio dining in Scottsdale.
Noca in Phoenix AZ
Perhaps the Best Pasta I ever tasted came from Noca when a Chef Claudio Urciuoli was there.
Beef Short Rib Ragu from Noca
I never tasted pasta like this before and had to ask what it was made of. I was told it WAS Semolina but the Chef charred the flour to give the pasta it’s unique taste. That particular Chef moved on to pursue his dream job of baking bread. He currently is an advisor to Noca and bakes Bread for Noble Bread CO. Noble Bread is served at many restaurants in the area and is sold at the Scottsdale Farmer’s Market and other locations.