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Sibilla
A restaurant with moderately priced cuisine including homemade pastas and many dishes derived from heirloom family recipes, Locanda Sibilla raises the bar for Lincoln Road's café society with fresh, original takes on classic Italian cuisine and top-notch service. Fritella, a partner in the successful New York-based Bice restaurants, is very hands-on; overseeing staff, occasionally cooking with the chefs and making sure everyone's experience is exemplary. The comprehensive menu features generously sized portions. Starters are divided into antipasti and salads ($3.50-$11.50) with highlights including grilled vegetables with goat cheese, light and crispy deep fried calamari and zucchini served with spicy tomato sauce; and thinly sliced carpaccio with mustard sauce and capers. Salads include classic Italian takes such as arugula and Parmesan with house dressing and a nicoise, featuring fresh yellowfin tuna, new potatoes, French green beans and tomatoes over mixed greens. A long list of handcrafted pastas ($8.50-$15.00) includes house specialties such as ravioli filled with veal and spinach in a mushroom cream sauce. Cannelloni is an old family recipe; baked with meat and béchamel, it is a hearty, satisfying dish. A Bolognese specialty, tagliolini with meat ragout is also featured as well as a light as air fettucine drizzled with olive oil, accented with cherry tomatoes, fresh lemon and diced mozzarella. Among the entrees, signature dishes play starring roles. Among the restaurant's daily specials: linguine with sautéed Maine lobster meat, garlic, fresh tomatoes and parsley and an ever changing array of risottos featuring whatever is fresh in the marketplace. Veal scaloppini with ham and sage is served with artichokes, while seafood lovers will enjoy the fillet of striped bass with baby artichokes, potatoes and cherry tomatoes. Diners can choose from a reasonably priced list of wines by the glass or bottle.
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