My favorite type of restaurant, 15 tables, visible kitchen, active bar, owner involved. The owner (or his son, not certain) tended to our needs, recommended an intiail pasta course for the table, treated us to housemade lemonicello after dinner. Dinner was of the highest quality. Party of seven had a variety of dishes, all reported very strong. These included Atlantic Char, Veal Torintino, Gnochi with Bolognese, Ossobucco. I had the Ossobucco, very beautifully done, well established recipe, tender, incredible sauce.
The restaurant was full by 6:30 on a Wednesday, quarters a little tight, crowd more professional than social. However, as a high quality restaurant experience, this place is hard to beat.
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