Restaurant
Mangia e Bevi
February 25, 2009
With elegant cherry wood paneling, sunny yellow walls, and sumptuous velvet drapes, Mangia e Bevi embraces you with its warmth. Quattro veterans Antonio Sauro and chef Rob Parrott teamed with Doug Grisdale to create another North Shore favourite, combining solidly executed Italian fare and gracious, knowledgeable service. Warm slices of house-baked rosemary and sea-salt focaccia are a carb-laden lead-in for midday plates like flaky phyllo-wrapped prosciutto, blue brie, and figs drizzled with a balsamic reduction. Perfect al dente pastas, such as rustic tagliolini emigliane with wild-boar Bolognese, bridge the gap between lunch and dinner menus. Classic evening mains include tender medallions of veal tenderloin served with buffalo mozzarella and eggplant in a tomato-marsala sauce. Al fresco patio seating runs at a premium in warmer climes.
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