They do things a certain way at D’Ambola’s—and that’s the charm. Take, for instance, the outstanding Steak Pizzaiola. Served on penne with diavolo sauce, the dish features beef fillet tossed with peppers, onions and mushrooms. At the same time gigantic and delicate, this classic cannot be argued with, especially when it comes to the meat, which, the menu instructs you, is prepared medium/rare to medium. "Cooking the beef fillet beyond medium…" the chefs assert with complete authority, "may we suggest you try our grilled chicken puttanesca?"
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