Asti Caffe
When Syracuse designated a six-block area of North Salina Street as its "Little Italy" district, Asti Caffe was the first restaurant to open. Since it opened in 2002, Asti has grown from a 10-table bistro to three dining areas with seating for more than 100. The menu, true to its innovative Italian approach, revolves around a sextet of dishes, presenting veal and chicken picatta, saltimbocca, marsala, Francaise, parmagiana or di Asti style--meat sauteed with mushrooms and Madeira wine and topped with grilled eggplant and fresh mozzarella. Steaks and seafood are prepared on a hardwood grill, while a host of pasta dishes are led by the house vodka sauce--spicy tomato sauce cooked with vodka and cream and served over penne or ravioli.
Asti Caffe
411 N. Salina St.
Syracuse, NY 13203
(315) 478-1039
asticaffe.com
The Inn Between Restaurant
Helmed by Christopher Cesta, named the 2009 Chef of the Year by the Syracuse chapter of the American Culinary Foundation, the Inn Between Restaurant describes itself as American traditional fine dining. The house specialties top the menu, with a roasted rack of lamb, stuffed crispy roast duckling, Maine lobster platter, beef Wellington, tenderloin Neptune--grilled beef tenderloin medallions topped with lobster, crab, asparagus and bernaise sauce and served over a wine demi glace--and seafood chambertine--a seafood "pot pie," featuring shrimp, lobster and scallops in a wine sauce stuffed into a phyllo dough shell. Steaks and chops round out the menu.
The Inn Between Restaurant
2290 New York State Highway 5
Camillus, NY 13031
(315) 672-3166
inn-between.com
The Arad Evans Inn
Located in Syracuse's eastern suburb of Fayetteville, Arad Evans Inn fuses American and French cuisines. Using local vegetables and meats when possible, Arad Evans focuses on fine dining. Steaks, chops, duck, lamb and fresh seafood are represented on the seasonal menu, which varies to meet the seasonal produce and flavors. Pan-crisped venison seasoned with cayenne and brown sugar and served in an apple cider demi glace is joined by pan-roasted duck with orzo and carrots and topped in a green tomato mustard glaze on an autumn menu.
The Arad Evans Inn
7206 Genesee St.
Fayetteville, NY 13066
(315) 637-2020
aradevansinn.com
Rosalie's Cucina
Rosalie's Cucina defines intimate dining. A tightly packed, loud dining room is accentuated by regional Italian cuisine, taken from family recipes. Homemade pasta is part of almost every dish, from the slow-roasted beef, veal and pork in a tomato sauce over rigatoni to veal picatta served with angel hair. The in-house bakery prepares fresh breads and desserts daily.
Rosalie's Cucina
841 W. Genesee St.
Skaneateles, NY 13152
315-685-2200
rosaliescucina.com
About The Author
Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. He has extensive experience in the health care, technology and sports industries. He holds a master's degree from Syracuse University's S.I. Newhouse School of Public Communication and a bachelor's in journalism from St. Bonaventure University.
