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Only certified Angus beef ventures into the kitchen, so meat lovers can rest assured that they get only the best in the form of peppercorn-crusted rib eye steak Marsala and tenderloin gorgonzola. The rest of the menu is deeply rooted in local Italy, so homemade fennel sausage and peppers, and Sicilian quesadilla could be followed by chicken piccata, fresh Lake Erie yellow perch or lasagne with five layers of meat sauce, ricotta, mozzarella and Pecorino Romano cheeses.

After being awarded by the Wine Spectator for three years in a row, the drinks list is certainly worth exploring.