"I wanted to dinate some time in Toscano and could finally get a reservation that matches my busy schedule. I was a boy for a treat. This night was a date with a beautiful lady who also had a meal and we were immediately greeted by John the hosts who set us to an intimate table at the level of the restaurant. The ambience is warm and welcoming with a solid sound level. We started with the French onion soup as New England Clam Chowder. The French onion soup was a robust mix of flavors, between the generous onions, Madeira wine, Parmesan toast and Gruyere cheese. The Chowder had slightly smoky overtones, contained two shells in open shells, and was far better than any shell that this diner at the jersey. For our first course we shared Bacon Dusted Calamari, in a sweet and acidic sauce, Pesto aioli. This was the perfect interlude at the Pièce de résistance you should follow. My date and I chose both for the selection from the daily specialties that were mostly recited by our server, George. She chose the bone in strip steak over Bleu cheese Gnocchi and my choice was a bone in fillet mignon with a side of French onion potatoes, recommended by George. Chef Zack Melker has perfected the art of cooking steak to the next level. Combine a harmonious dry rub with searing (instead of grilling), and finally serving steaks on a 500 degree plate with fresh rosemary and thyme, delivers a sensory jugger naut that immensed the author's taste buds. This main course, combined with a luscious Cabernet, proved to be a legend. In addition to the attentive supervision of our server, we were treated several times by personal visits by chef Zack, who felt like family. Well done! We will return! Thanks for a perfect night."
