Dante's Pasta & Vino won New Hampshire Magazine's “Best of New Hampshire 2010 - Best Twist On Pizza” under Editor's Picks in the Food & Drink category. The restaurant also has a local reputation for very good authentic Italian cuisine.
There was a good variety of menu selections that included deluxe Italian sandwiches/panini at $8.00-$9.00, a lobster roll at $15.00, flatbread pizzas in the $8.00-$9.00 range, pasta with vegetables or meats, plus entrees of chicken, scallops, or veal---all in the $14.00-$16.00 range. Grilled Filet Mignon comes in two sizes. The 6 oz. is $18.00; the 10 oz. is 23.00.
There is a children's menu with meals that youngsters like such as Chicken Tenders. Ravioli with a Meatball, Spaghetti/Penne with a Meatball, Grilled Cheese Sandwich, Macaroni & Cheese, and Cheese Pizza. All are $6.99. The price includes ice cream with a pizzelle. This is a very family-friendly restaurant.
Friends and I had lunch together Saturday, the day after Valentine’s Day.
Friend #1 had the D.B.L.T. at $8.00 which had apple smoked bacon, roasted tomatoes, romaine lettuce, and Caesar dressing on grilled Italian bread. It came with a side of Caesar salad.
Friend #2 had Tortellini con Panna at $13.00 which was cheese-filled tortellini in a cream sauce with prosciutto and sugar snap peas. He added sausage for $2.50 extra.
Friend #3 had Eggplant Parmigiana at $12.00 which was made with Panko breadcrumbs. Instead of the standard spaghetti or penne, she upgraded to the freshly-made linguini for $1.50 extra. She added meatballs for $2.50 extra.
Friend #4 ordered the Bolognese at $11.00 which was a classic ragu made from beef, pork, and veal. Instead of the standard spaghetti or penne, he upgraded to the freshly-made linguini for $1.50 extra. He added chicken at $3.00 extra.
I ordered the Sammy Davis, Jr. at $9.00 which had choice of fried or grilled chicken breast tenderloins with basil, marinara, and mozzarella on a grilled roll. I took grilled chicken. It came with a side of Caesar salad.
For those who ordered from the dinner menu, large bowls of house salad were served family style.
Cheese is freshly-grated at the table.
Everyone was pleased with his/her meal. The food was very good. There were plenty of leftovers to be packed in doggie bags.
Our waiter was OUTSTANDING. He loved his job and performed his duties very professionally. With his skills and personality, he's the type of waiter who develops a following. On the way out, I told the owner to keep him happy.
During our visit, owner Dante D'Antilio came over and spoke with us. From him, we learned that:
1) Everything is locally-sourced and fresh daily. He has several gardens for growing produce for the restaurant.
2) He serves organic, locally-raised meats. The ground beef and filet mignon come from George Calef's Fine Foods, one of the area’s leading butcher shops.
3) He uses only local seafood.
4) Many recipes are from Northern Italy so they are authentic Italian dishes.
5) Everything is made to order.
6) The Executive Chef is a graduate of the Culinary Academy Le Cordon Bleu.
Those factors certainly explained why everything tasted and looked so good.
We'll go back!
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