Reviews
"With Piras deftly running the front of the house, and Carta creating beautiful, succulent cuisine in the back, Americano is doing swift business..."
"The chrome and red vinyl furniture, open kitchen and high ceilings are reflective of straightforward preparations, like creamy polenta or sauteed mushroom in a basket or Parmesan cheese. Pastas, chicken, beef, and seafood dishes, rotisserie specials. Smooth, silky panna cotta provides a light finish. Excellent service. Good wine selection."
"Americano offers a more substantial dining experience. The atmosphere is more upscale, whether you dine comfortable outside under the loggia of the new high-rise or within the chic interior, a monochromatic mix of steel grey colors and textures punctuated with red... Lunch fills up fast, as well it should. We devoured an appetizer of wild mushrooms nestled in a Parmesan basket. The succulent, earthy mushroom are a perfect compliment to the cheese basket's salty richness. A bowl of stracciatella with chicken soup is the Italian version of comfort food. The broth was flavorful without the burden of too much fat, and the little pasta perfectly suited to the bits of chicken and vegetables.
It's hard to pass on the pasta here. Ricotta and spinach crespelle with radicchio and scamorza is difficult to describe, but delicious to consume. It's a layered affair, the crespelle akin to crepes and reminiscent of lasagna without the heaviness of that dish. The roasted radicchio punctuated the dish with a bitter bite that was irresistible. A deceptively simple panini of prosciutto, mozzarella and tomato lured us back to the plate, even though we were absolutely gorged. The creamy mozzarella tastes so good with the exquisitely ages prosciutto that it overpowers all self-discipline."
"In front of me is a glorious piece of fish, a towering hunk of sea bass almost taller than it is wide. The top is browned and dotted with crushed pepper, while the bottom is still coated in crisp skin luscious with rendered fat. In between is a heaven of transcendent flesh, just barely cooked through. Each bite tastes of rich olive oil and that buttery flavor that makes sea bass the king of all restaurant fish and frequently places it on the endangered list. With a platform of tender white beans and sautéed radicchio, it's one of the best pieces of fish I've had in Sarasota."
"No fussiness here, no trendy ingredients. Polenta comes in a bowl with sauce and mushrooms pooled in the center. The polenta is so creamy that a spoon serves much better than a fork for eating. The taste is straightforward and gratifying. Funghi Misti is a bit more elaborate, a variety of mushrooms sautéed and cradled in a basket made of parmesan cheese. But the flavors still depend on their rudimentary nature, the crusty, salty cheese acting as a counterpoint to the musky, spongy mushrooms."
"[T]his restaurant is perfect everything, food, ambiance, location... What is best, is it that you feel somewhere else, like a place in Europe... They have a great selection of pasta, salads, meats, and desserts that are to die for. The chef, Dino will show you what type of wine should go with your dinner and selection is great... I love this place, the owners are so nice, they are always making sure that you are having a good time and everybody that works there are amazing."