Gold Winner il Mercato Trattoria
Silver Winner Vinnie’s Pasta Bar
Bronze Winner The Vines
We’ve said it before and we’ll say it again, they’re doing something right. Manager Sean Neil says at il Mercato they’ve got their pasta-making down to a science—and clearly you guys agree. “It’s about how they boil the pasta,” he explains, not overcooked and with lots of salt. Oh, and that’s just the pasta itself. We haven’t even mentioned the sauce it’s paired with. From homemade tenderloin ragù to a mushroom sherry cream sauce, il Mercato’s traditional recipes will always leave you satisfied and wanting to come back for more.