Owner Pasquale Trimboli and Head Chef Francesco Petrillo are still rocking the wood-fire oven at Italian and Sons, which oozes as much Italy into Braddon as Marcello Mastroianni sauntering down Lonsdale Street.
Wafts of garlic-tinged smoke curl through the tightly packed tables as you gaze at the chalkboards emblazoned with the daily specials and the list of house-made salumi.
This is textbook Italian fare, as well executed as you’ll find anywhere. Wood-grilled sweet scampi are cleft in two and garnished with translucent ribbons of fennel and watercress. Blushing pink vitello tonnato is grounded by a pesto punch and creamy mayonnaise, the tuna a thinly sliced veil on top. Huddled discs of silken ravioli conceal succulent quail and porcini filling, slippery with butter, emerald broad beans and crisp fried chard. Chubby, bronze-roasted duck legs sit proud atop a crunchy, caper-studded celeriac remoulade, framed by a slick of black olive sauce. Or sample one of the pizze – rosso or bianco – with classic toppings.
PSST! Sneak out the back to adjoining wine bar – Bacaro – for pre-dinner aperitivo or post-prandial digestivo.