We stumbled on Salice Blu (Blue Spruce) right as it was closing at 2 pm, the waiter glanced at the chef who motioned us in to eat. Seeing that Chef Luigi Gandola was more than a little accomplished, we let him choose our menu. We had a fabulous meal of pasta, trout and an artisanal dessert, with Luigi's choice of red wine and ultimately, his company at the table. He described how he prepared our meals, his herb garden, how the trout we ate was caught early that very day. What a treat to dine at this lovely restaurant with the personal attention of so outstanding a chef!
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