TL;DR I recommend Peppoli. Ask the sommelier for wine pairings with your particular dish if you're a wine drinker. I asked for secondi recommendations on beef as I was in the mood for a steak. I had it in my head to get the filet mignon but the sommelier suggested the osso buco. I went with it, and it turned out to be a great choice!

Long Version: I decided to go during a busy time of the year, which is just after Christmas. They told me they were booked out for the night, but that's what I get for calling at 3 pm for the same day that I want booking. They said I might be able to get a seat if I just show up. I did and was told that I should get a table after 8 pm. So, I hung around for an hour and a half. Heck, there are worse places to be than sitting by the ocean on a rainy night.

The sommelier recommended the osso buco all'antinori, paired with the Il Bruciato (2021) wine. Looking back, this is the same wine that is used to braise the osso buco (veal shank). How was the osso buco? In three words: Delectable, savory, and tender!

It was so tender I could just cut it with a fork. Alas, in my ignorance, I did not know you could eat the bone marrow, too, which apparently is the tastiest part of the osso buco. The little butter knife sticking out of the bone should have clued me in, as it was show-casing just how tender the marrow became. The traditional gremolata was just the right balance of parsley, garlic, and lemon. Sometimes, one of the trifecta of ingredients tend to overpower the other two, but the chef and his people did a good job finding the balance.

For dessert, I had the torta di burro with the orange compote and cream gelato. I went a little crazy and ordered a cappuccino. Incidentally, if you're lactose intolerant and cannot really hold your wine, perhaps you'll want to pass on this combo. (I should have! :-) ) Of course, it's a bad idea to mix downers (wine) with an upper (cappuccino).

This being said, I don't normally drink but the wine pairing is quite complimentary to the osso buco. If you ask the sommelier why, they will take the time to explain the rationale behind the pairing. The wine itself was quite fruity and oaky, and it did not give me a headache, as most cheaper wines tend to do.

All told, this was a $100+ evening for just one person. Was the wait worth the food and the money spent? I'd say so. It's about a quarter to a third as big as Roy's, which is why they were booked out, and I had to wait until 8 pm for a seat. The outside area was all wet from the recent storm system, so that increased the seating indoors and the wait times for a table.