CALLA LARGA: 247-63 Jericho Tpke.,
CUISINE: Northern Italian
HANDICAP ACCESS: Yes
CREDIT: All major cards accepted
HOURS: Tuesday-Friday, lunch noon to 3 p.m., dinner, 5-10 p.m.;
Saturday, 5-11 p.m.; Sunday, 2-9 p.m.
Calla Larga owners, Denis and Daria, have redefined Northern Italian
cuisine. Theyve been tantalizing diners for years with inventive combinations of
spices, sauces, and garnish on hand-made pasta, fresh seafood, chicken, veal and beef
While it is unquestionably a fine restaurant, there is a soft, intimate
edge to the atmosphere and service, typified by a fresh red rose on each table and classic
European savior faire of Raymond, our server.
Compliements of the house, a basket of specialty rolls, Italian salami
with fresh whole parmesean cheese, were served immediately.
Raymond suggesed the house speciality appetizer, Calamari Dalmata,
($9.50) served on a bed of radicchio, grilled with fresh garlic slices and olive oil. It
ranked high above conventional calamari selections.
A regular patron was overheard saying, "Its different than
any calamari Ive ever had."
My dinner companion and I shared the Lobster Ravioli sauteed in white
wine and lemon sauce topped with fresh shrimps, and a sprinkle of parmesean cheese ($18.95
dinner portion; $9.50 appetizer portion). It had a smooth, warm consistency that melted in
our mouths. We ravished every morsel.
Vitello Calla Larga ($17.95) a signature dish of veal expertly prepared
with chestnuts, Shitake mushrooms, baby fava beans with proscuitto, and a sliced red
potato, all garnished with fresh drippings, brought a sigh of contentment.
The bitter thought that dinner had ended was quickly sweetened when
Raymond brought an assortment of Darias homemade desserts, ricotta cheese cake,
black and white mousse, and banana chocolate cake mousse.
Calla Larga is a must return experience. Buon Appetito!