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  • "Exquisite" is a word that comes to mind. Since our first time here during last summer's restaurant week, which was just wonderful, we've been eagerly anticipating eating here for Winter's restaurant week. I'm not normally a fan of apples or dried fruits. I downright hate them. I will not buy them at the grocery store unless someone in my family requests them. However, Lombardino's has managed to turn two fruits I hate into a magical eating experience. To start our dining event, we chose the Winter Fruit Antipasti, which is a soppressata salami and gorgonzola cheese with marinated apple, pear, dried fig, and apricot salad. Marinated in what syrupy sauce, I have no clue, but it was beautiful and delicious. For the entree, my fiance chose the Marsala Mushrooms and Spinach Pasta and I chose the Milk-Braised Jordandal Farm Pork Shoulder. We had no clue pasta could taste that wonderful! And my meal just melted in my mouth...literally. I've never had a meal that has done that. The pork was cooked just right and the polenta with the pork braising jus was just so meltingly creamy. For dessert. we couldn't make up our minds and ordered all three - the Pistachio Cake, the Bocca Nera, and Lombardino's Tiramisu (they gave us the third dessert free of charge because our reservation was late and we weren't horrible and impatient about it.) The Pistachio Cake came with sour cream ice cream and a cherry compote. I never would have though sour cream ice cream could be a thing, much less a delicious thing. Eat all three together (cake, ice cream, and cherry compote) and you've got a delicious mixture. I enjoyed the Bocca Nera, but the chocolate was a bit too rich for me. Their tiramisu was just divine.. Last, but certainly not least, our server was wonderful. Chelsea has a sincere and cheery smile that was just heart-warming.
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