Gocciolina

Gocciolina Restaurant Review:

Gocciolina’s chef/owner Aaron Benjamin trained at the University of Gastronomic Sciences in Italy, then cooked at Pop’s and Rue Cler before opening his own trattoria in an unassuming strip mall. In spite of its location and the modest décor --- a plain white-walled room jammed with tables and small chairs --- Gocciolina draws a crowd of foodies seeking authentic Northern Italian fare. Start with a Negroni, a glass of Prosecco or one of the bar’s several Italian beers served with complimentary house-made breadsticks as you plan your meal. Charcuterie fans will like various salumi, and the adventurous will enjoy the hog’s head terrine. Veggie-lovers may prefer crispy fried eggplant with tomatoes and Gorgonzola or spicy chickpeas with olives and roasted red peppers. Appetizers are a bargain, so order several. Pastas include a classic pasta fagioli and ricotta-filled ravioli topped with pork Bolognese sauce. Among mains, a standout is the lamb chop with preserved lemon, and a five-ounce steak on a bed of grilled onions is a steal at $9. Choose a Valpolicella or Sangiovese from the small but discriminating wine list. Finish with panna cotta drizzled with a cherry sauce or balsamic reduction depending on the season or a crumbly almond cookie to munch along with a glass, or a flight, of grappa.