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INDULGE!

PHOTOS BY Noushin Nourizadeh

’Tis the season to celebrate with amazing food—like these delicious dishes—at our favorite restaurants about town.

PHOTOS BY MANDY SCHAFFER
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OSTERIA ROMANTICA
Seafood Risotto

Stunning, yes? This dish tastes as wonderful as it looks. A beautiful medley of shrimp, mussels, clams, and scallops served on a bed of Italian arborio rice that was simmered in pink sauce.

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ELIXIR
Golden Grain Bowl

This tempting dish is bursting with the colors and flavors of harvest. It’s a tasty blend of quinoa, chicken, cranberries, spinach, turmeric, toasted almonds, and avocado—a perfect lunch when you’re holiday shopping.

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NINE-TEN
Lemon Tagliatelle with White Sturgeon Caviar

Executive Chef Jason Knibb hits another ball out of the park with this exquisite starter. The pasta is made with the juice and zest of lemon, then it is simmered in cream chicken stock with a hint of lemon. The texture and flavor of the smoky caviar provide the perfect balance.

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POMODORO
Gnocchi Al Pesto

An aromatic fresh basil pesto sauce makes the delicate homemade potato dumplings come alive with flavor in this delicious dish. Lightly tossed with string beans, pine nuts, and potatoes—we understand why it’s a local favorite.

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PUMMARO
Dovizia Pizza

In Italian, the word dovizia is used to describe abundance, wealth, or plenty. It’s the perfect name for this pizza that offers an abundance of excellent flavors in every bite. Prosciutto, mushrooms, fresh basil, mozzarella cheese, spicy salami, black and green olives—and, yum, that flavorful crust.

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WESTERLY PUBLIC HOUSE
Lamb Ragout

Australia meets California’s Central Coast in this tempting dish of ground Australian lamb shoulders, green olives, dried currants, pecorino cheese, rigatoni, and mint. No wonder this hot little restaurant at the new Monsaraz Hotel is getting rave reviews.

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AMERICANA
RESTAURANT

Belgian Waffles Americana’s Belgian Waffles are so decadent, they’re often ordered for dessert. This one is topped with an irresistible blend of pecans, granola, apples, and coconut. Oh, and a dreamy dollop of whipped cream.

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RANCH 45
House Smoked Pastrami Sandwich

Cured then smoked for 12 hours, this pastrami is so tender, it melts in your mouth. Stacked high between two slices of toasted homemade marble rye bread, it’s dressed with a tangy horseradish honey mustard. Served with extra sauce, fries, and pickles on the side.