We haven’t visited Rizzuto’s excellent restaurant (and oyster bar) in too long, and we are delighted to report that it is better than ever. It’s a risk to visit any restaurant in a Saturday night when they are busiest, but the staff was right on top of everything even though every table was full. They were, thoughtful, fast, efficient and never missed a thing. And the food was outstanding.
One of our appetizers was a Pan Seared Jumbo Crab Cake, Maryland style ($14) which may be the closest we’ve ever had to a Maryland crab cake outside that state. I was meaty, with a spicy, mustardy tang, and was served with an excellent remoulade along with tomatoes, salad green and lemon. Really worth the trip for this one alone.
Our other appetizer was their New England Clam Chowder ($9) served with plenteous clams, potatoes and a bit of bacon. Another ideal starter for your dinner.
On their specials menu that night, they served pan seared Chilean Sea Bass ($36) on a delicious Wild Mushroom Risotto, with asparagus and lobster cream. And yes, there were a few pieces of lobster in it as well. Sea bass has proliferated just about everywhere you go these days, but this sea bass was perfectly cooked: tender, juicy and flavorful. And the lobster sauce topped it to perfection.
Our other entrée was also from their nightly specials: Rigatoni al Forno ($24), baked with Italian sausage, eggplant, mozzarella, parmigiano Reggiano, plum tomato sauce and fresh basil. This, too, was simply outstanding and so filling we brought some home for lunch.
We had to split a dessert to see what they were like. The one we chose was called Chocolate Truffle Ring Ding ($8) which was chocolate cake with a chocolate cream filling, chocolate ganache and freshly whipped cream. A nice finish to the meal.
We definitely have to go back there more often, as this was one of our best experiences in some time.
Food Science Institute 