Signature dishes like carciofi fritti (fresh sliced artichoke dipped in egg batter and fried) and Filet Douglas (medallions of beef tenderloin in a cognac and cream sauce with lobster) are served in an elegant environment -- think brass wall sconces and antique gilt-framed oil paintings -- by an attentive staff. The menu samples from various parts of Italy and France, and the restaurant makes its own pasta.
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