Of all the mouth-watering dishes on the menu, it is the pasta that’s exceptional. Of the six that we had, there wasn’t one we didn’t love—that’s what you get when you have an Italian chef helming the kitchen.

This strozzapreti with braised oxtail is beyond delicious. Elongated forms of al dente cavatelli pasta are served with Black Angus oxtail marinated in Barolo for 48 hours, before braised with mirepoix to create a chunky tomato ragout with intense sweetness; its meat collapsing from sheer tenderness. It is the kind of intense sweetness that forces one to savor it slow and think only of fields of gold.

Read the full review on GourmetAdventures.net.