Wow! That's a perfect dinner date ambiance. If I were given a chance to eat in this place, then I would like to taste their Hazel Dell-mushroom crepes blanketed with a luxe fonduta sauce
Best Italian Restaurant - 2011
Elise Wiggins, the enormously talented executive chef of Panzano, holds true to a steadfast rule when she designs her menus: "The dishes I create are all mine: I don't copy what anyone else is doing," she insists. Indeed, Wiggins marches to her own drummer, and her contemporary, come-hither Italian dishes — seductive, sophisticated and classier than a cashmere shawl — are draped in marked individuality; her creative standards, right down to the impeccable happy-hour board, perfectly reflect her reverence for Italian food done right. Among the showstoppers: salumi ravioli pocketed with cured meats and cheeses; Hazel Dell-mushroom crepes blanketed with a luxe fonduta sauce; and pan-fried Brussels sprouts, charred and crisp, splashed with apple cider vinegar and tossed with toasted pistachios and slivers of green apple.