Low-slung lamps spotlight linen-clad tables at Vicari, and rightfully so. In the kitchen is young-gun chef Salvatore Vicari, who thrills with his whimsical takes on Sicilian produce: succulent squid stuffed with tomato and almonds and served on a pistachio cream, or ravioli stuffed with roast chicken and paired with a carrot, lemon and spinach cream. Reservations highly recommended.
Ristorante Vicari
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