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  • I came here during a work trip that happened to fall on restaurant week, which in my hometown tends to mean smaller portions and lower quality. Not at Nostrano, although I admit I've never been here before this. The cauliflower soup with mushrooms had a delightful smoky undertone, the ragu was spiced perfectly and delicately with cinnamon and pepper that complemented the shredded meat of the lamb, and the finale of affogato made for a perfect but not too filling end to the meal. I did a wine pairing that ended with some of the finest moscato I've ever enjoyed. The staff was knowledgable and helpful. I did ask the server if the pasta was homemade, to which she responded the ragu was not; for restaurant week they used ragu instead of their homemade pappardelle. It hardly detracted from the meal though. A wonderful experience overall, the only comparable experiences I've had happened in the hills of Tuscany.
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