We have eaten at Massimo for the last four or five years, and this last visit on March 14th was absolutely fabulous. Everything is made there. The pizza is paper thin with tomato and mozzarella done in a wood oven, not paste and cheese in a stove. Great 1st course since the taste is wonderful and the fact that it is not bready it doesn't fill you.The chicken and mushroom dish my wife had and the pasta [made fresh and hand cut there just before it goes in the water for a minute] Bolonese (sp) is as good as I have had in NY or EH where we live for the other 50 weeks. It comes with a bread basket of brick oven baked fresh flat bread with light cheese a garlic. The resttaurant is just great!
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