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Although Piatti is part of a chain, it’s one of the best Californian-Italian restaurants in the Tri-Valley. Dishes such as Bellwether Farms ricotta gnocchi, Monterey Bay calamari, and fried Hog Island oysters live up to the name change. So does the seasonal bruschetta, which you might find topped with wild mushrooms in winter and roasted asparagus in spring. The flatiron steak is as thick and juicy as a filet mignon, and the well-trained waitstaff will give you good advice on wine. For dessert, there’s gelato balsamico, a rich, dense caramel gelato infused with balsamic vinegar. Lunch Mon.–Sat., dinner daily, brunch Sun
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