Name: Milano’s Restaurant.
I treated myself to a $19 pasta nera, which Milano’s makes using squid ink. Served with sauteed calamari, tomatoes and capers, this was a delightful dish bursting with flavor. The calamari was tender. The sauce had just enough of a kick from the chilies. The shaved and grated Romano cheese added a salty accent.
The squid ink imparted a dark color to the pasta, offering a dramatic contrast to the red tomatoes and the pale calamari.
As delicious as it was the first day, this dish tasted even better as leftovers — after the flavors, especially the garlic, had some time to deepen. And you will have leftovers because the portions are generous.
Each dinner entree comes with bread and a small green salad.
Reera, now the chef-operator, said the restaurant has been in business for 24 years and he planned to honor what the DeBaris started. Plus, he doesn’t want Milano’s clientele, which includes snowboarders from France and Switzerland, to show up this winter expecting chicken Gorgonzola, for example, only to see that it’s disappeared from the menu.
“We plan on keeping the menu fairly the same for at least the first year and asking for customer input about changes they’d like to see,” Reera said, adding that he also wanted to develop a happy hour menu.
If you’re thinking about enjoying a meal at Milano’s with your fall outing, get in there soon. The restaurant will take its annual break and close Oct. 15. It will reopen Nov. 5.