Editorial Reviews
Last year’s fire hasn’t slowed down chef/co-owner Ken Iaci, who offers a compelling combination of local, seasonal West Coast ingredients prepared in authentic Italian style in the rebuilt Papi’s. Pan-seared crab cake with fresh grilled-corn salad and the antipasto plate prepared to order are stellar starters here; pastas include gnocchi with smoky Kurobutapork ragout, and agnolotti. Then...
by vanmag
on October 01, 2008 from vanmag
Information from the business
Papi’s Ristorante Italiano winner of best fine dining, best Italian and best ambiance the past 10 years. Our monthly changing menu specializes in fresh prepared dishes with emphasis on fresh seafood with an Italian flair.
by gusto
on February 22, 2013 from gusto