This location has closed.
Ristorante Nicola

photography by Kevin Marple

Ristorante Nicola



Owner Richard Gussoni and chef Luigi Iannuario’s dishes are more fancy than flavorful, dishes such as scaloppini di vitello al funghi e Marsala don’t seem worth the price tag. But homemade pastas such as fusilli spaccati and rigatoni vodka are worth a return trip. Crispy flatbread (with a glass of Chianti or bottle of Brunello if you’re splurging) makes a great appetizer. Watch out for the boozing over-60 set, who seem to dominate the scene.

Let this restaurant know you found them on D Magazine's Online Directories.

Payment Types

  • American Express
  • Cash
  • MasterCard
  • Visa