By TIM PAWSEY
For top-tier Italian, head to Cioppino’s, where star chef Pino Posteraro works wonders in his finely tuned open kitchen. Flavours run the gamut, from pan-roasted sablefish, roasted lobster tails with sausage, and Tuscan-style rib-eye with arugula and parmesan, to veal osso buco Milanese and, of course, namesake cioppino with spicy bouillabaisse broth and rouille. The always attentive service is as precise and detail-driven as the cuisine. As for the cellar, the chef has a formidable palate and is a master of food and wine pairing, with a wide-ranging list to match the menu.
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