Skip to main contentTuscany Grill's dining room has been a Northwest Portland Italian-row favorite for nearly a decade, first under Viande's main man, John Gorham, and with chef Paul DiCarli in the kitchen the past three years. Among the recent antipasti, the pancetta-wrapped prawns interact nicely with their accompanying salad of grilled corn, tomato and basil. The prawns reappear on the pasta menu, complementing spaghettini in olive oil and garlic. Fettucine comes with albacore tuna, lemon, capers and chili flakes, while linguine is served with clams and housemade sausage. Every day brings a fish special, while the permanent menu includes a double-cut Sicilian pork chop and a pan-seared free-range chicken, served with squash, carrots and mushroom sauce. If tirami-whatever desserts don't inspire you, order coffee and a shot of your favorite liqueur from the generous bar. (RS)
WWeek 2015