Upon stepping into Il Corso, you know you’ve walked into a gem. With the welcoming General Manager Danilo and the knowledgeable staff, you’ll feel right at home. Executive Chef Bruno Annunziata, who trained under Gordon Ramsey, does not disappoint! Anything but flashy, his style tends to focus on the authentic tastes of his dishes, all of which are homemade using pasta, bread, ice cream and sorbet that's made from scratch. The extensive menu is complemented by a daily-changing dessert menu and an extensive Italian wine list. Fear not: There are also wines from the United States, France, Austria, Argentina and Chile, as well as a cocktail collection that includes cosmos, apple martinis, sea breezes, negronis and pomegranate martinis, to name a few. The extensive, carefully selected wine list includes grapa, dessert wines, sparkling wines and champagne. And if you really enjoy the wine you're drinking, they include the magnum format!

Antipasti Caldi: Calamari Dorati (golden fried calamari, $13.50); Polipo Alia Griglia (grilled octopus with potatoes, fava beans and roasted red peppers in a basil dressing, $15); Misto di Funghi Fritti Con Salsa Tartara (mixed deep fried mushrooms in beer, rice flour and fresh herbs batter served with tartar sauce, $15).

Antipasti Freddi: Sarde en Saor e Polenta Bianca (fresh sardines marinated in vinegar, olive oil, pine nuts and raisins served over white polenta, $15); Vitello Tonnato (slices of veal eye round in a mayo-tuna sauce with black olives and asparagus, $16.50); Mozzarella di Bufala Prosciutto, Pomodoro e Basilica (buffalo mozzarella bocconcini with prosciutto San Danielle, fresh tomato salad and basil, $15); Carpaccio di Tonno, Sedano Rapa e Tartufo Nero Estivo (tuna carpaccio with celery root and black summer truffle, $16); Carciofi, Zucchine, Melanzane e Pomodoro Sott'olio (artichokes, zucchini, eggplant and tomatoes in olive oil with robiola cheese and white balsamic vinegar dressing, $13.50).