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Long lauded for its bread, brunches and decadent desserts, La Dolce Via now offers dinner on Friday and Saturday evenings. Chef Ramon Cuffie, formerly of Bar Italia and Jaboni's Bistro, selects the freshest produce, seafood and meat from local markets, then prepares each to highlight its natural flavor. The menu changes constantly; standouts have included rich, meltingly tender king salmon in a buttery sweet split-pea broth and a chicken confit that packs the flavor of a whole roasted bird into a leg and thigh. What Cuffie's menu lacks in breadth it more than makes up for in quality - and with one of La Dolce Via's indulgent tortes or cheesecakes awaiting you at the end of your journey, you can't go wrong.