Named By Zagat Survey America’s 1,000 Top Italian Restaurants
By Carolyn Patten
Enter the doors of Castelli's and you'll believe you have just stepped into a small bistro in romantic Tuscany.
Soft lighting; lace curtains; dark, warm woods; an abundance of fresh flowers and greenery set the tone for a wonderful dining experience. Michael and John Castelli offer you a warm greeting before seating you in the intimate enclosed patio, in the well-known Celebrity Room where the walls are lined with photos of celebrities, or in one of their elegant private dining rooms. These intimate spaces offer the perfect setting for receptions, private parties, meetings, and banquets.
Now entering its 26th season serving award-winning beef, veal, lamb, pasta, and seafood dishes, Castelli’s has perfected an already outstanding level of service, delicious food, and fine wines.
Try the specialty of the house, Fettuccine Alfredo, as an appetizer or have it on the side with their scrumptious Osso Buco, the Filetto Marsala, a 10-ounce petite filet mignon, charbroiled and topped with a sauce of Marsala wine and portabello mushrooms, or their 18-ounce Veal Chop — heaven on a plate!
Part of the fun of dining at Castelli’s is discovering Chef Brian Altman’s seasonal specials and having your dinner cooked exactly to order, whether it’s Baby Rack of Lamb, Western Australian Lobster Tail, or their famous Castelli’s Signature Pork Chops, two juicy chops charbroiled and served with a sherry wine glaze and fresh baked apples.
After dinner, sip a Cappuccino Romano and linger over a classic Italian dessert, such as tiramisú, New York cheesecake or spumoni. Absolute perfection!
Open for dinner nightly from 5:30 p.m. Reservations suggested. Catering and banquet facilities are available. Full bar and extensive wine list. Live entertainment nightly.
Price Range: $$$
Michael Castelli and his brother John welcome you to their private dining room that seats up to 100 guests.
Clockwise from the bottom — Linguine di Mare, imported pasta with tender baby calamari, shrimp, baby lobster, scallops, fennel, and diced green onions in marinara sauce; Lombatina di Vitella alla Mostarda, a fresh 18-ounce rib-eye veal chop, charbroiled to perfection, served in a sauce of Dijon mustard, white wine, and fresh mushrooms; Castelli’s Signature Pork Chops, glazed pork chops with baked apples; Tiramisú, fresh mascarpone cream cheese, imported lady fingers dipped in coffee liqueur and topped with Ghirardelli chocolate — a house specialty; and Bistecca Aragosta, an eight-ounce prime filet mignon, charbroiled your way, served with an eight-ounce lobster tail in a light lemon and butter sauce. The suggested imported wines are Solaia, 2003; Tignanello, 1998; Sassicaia, 1998; and Graham’s Vintage Porto, 1997.
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