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?"
Related stories
Pull! A tale of sporting clays
Since childhood, I’ve been fascinated with the idea of shooting skeet. I must’ve seen it in a Bugs Bunny cartoon or something. My father liked hunting, and to varying degrees, family members enjoyed the venison from his efforts. I grew up around guns and, therefore, grew up with a healthy respect for them. During grad […]
The sport of queens
A delightful side effect of writing this column is that people in my life now give me ideas based on their bucket lists and more obscure interests. When a friend said she’d always wanted to try falconry and asked if I would join her, “Heck yeah!” was my nigh-instant response. Like many wheezy, middle-aged folks, […]
Local therapists and researchers take on psych’s buzziest topic
Renee Branson considered herself a resilient person. She suffered a sexual assault in her late teens but soldiered on. She earned a bachelor’s degree at Ohio State University and a master’s in counseling psychology at the University of Colorado Denver. She built an outwardly happy home life and went into business helping others overcome their […]
