If you’re a fan of veal, the scallopines at Casa L’Acqua are lovely, the Parmigiana is generously satisfying, but the Costoletta alla Salvia (“cutlet with sage”), actually a 16-oz.Prime grilled double-cut chop in a shallot and sage reduction, is magnificent. Whether shared or ultimately brought home in a doggie bag, it’s worth it! As for chicken dishes, divert from the usual scaloppini or Parm with Pollo Scarpariello, medallions of chicken, sausage, mushrooms, white wine and red vinegar. It’s hearty country cooking at it’s best. As for steak, Filet Mignon Fiorentina, in a sage and shallot demi-glace infused with brandy and mushroom, is divine..
Of fish and seafood, we’re tied between Branzino Alla Sale, a whole Mediterranean sea bass baked in a crust of Himalayan salt and served deboned; and the deboned Dover Sole Meuniere in brown butter and lemon sauce. Even omnipresent salmon is well-respected here, served Salmorglio style in a cascade of capers, garlic, parsley, olive oil, onion and oregano.
Housemade ricotta cheesecake, Tiramisu, and Calabrian Tartufo, a chocolate-shelled ice cream bomb mixed with cherries and cookies (chocolate-vanilla or pistachio available), are among Casa L’Acqua’s most popular desserts.
Don’t book a Saturday night during Season, which can be extra noisy and crowded to the max. Valet parking is $10 and well worth the relief in the busy heart of downtown!
