This understated Italian restaurant's solid cuisine and unparalleled service merit more attention than its meager dinnertime clientele suggests it receives. Boasting a plethora of gourmet dishes that simply cry out for "Check, Please!" distinction, Filippo's takes all that's great about four-star Italian dining and doles it out flawlessly in an attractive trattoria setting.
Wrought with a heavy green curtain, faux marble wallpaper and well-worn wooden floors, the decor exudes a breezy Tuscan quality that's made all the more familiar by hefty decanters of olive oil and vinegar dotting each cherry-shaped table.
Appetizers, most near the $7 mark, run the gamut from asparagus wrapped in eggplant over prosciutto to tangy, paper-thin carpaccio to the cut-'em-with-a fork funghi trifolati (mushrooms sauteed in garlic). Filippo's has several excellent salads, but the insalata giovanile is a particular standout: sliced tomatoes with blue cheese, prosciutto and red onions topped with olive oil.
Where Filippo's really shines, though, is in its brilliant and diverse entree menu, a smorgasbord of meats and pastas that should please everyone from the pickiest of gastronomes to Mr. Meat and Potatoes. The ravioli neri, black ravioli stuffed with salmon and ricotta cheese makes for elegant delight. The luscious fettuccine bis smothered in cream sauce puts anything Alfredo to shame. For those who prefer a more classical Italian dinner, the nodino di vitello is just right for you: a browned veal-chop breaded and sauteed in a fennel sauce with red potatoes.
Filippo's prides itself on its vast array of high-quality risottos, and it's not hard to see why. The risotto portobello is a particular standout, but the heavy-weighted risotto fratta, loaded with ham, asparagus and chunks of goat cheese, sparkles with an almost Spanish flavor that and might get it confused for a type of paella.
Average cost: $10-$20
Centerstage Reviewer: Adam White