Wednesday, November 7, 2007 | Cincinnati.Com » CiN Weekly » Dining Guide » Vincenzo's

Vincenzo's

Why has decade-old restaurant grown? Because of authentic Italian cooking.


11525 Chester Road, Sharonville 513-771-0022 www.vincenzos.net

Vincenzo's began in February 1996 as a 14-table establishment in a converted gas station with bathrooms out back and a waiting area that consisted of parking spaces and a deck. Fast-forward to 2007, however, and you'll discover the restaurant has grown up in a big way - and not just because it's now located in a bigger building in Sharonville.

The main reason for the growth is the authentic Italian cooking.

Manager Louis Mazzocca, son of restaurant namesake/executive chef/Italy native Vincenzo Mazzocca, describes the restaurant's vibe as "fresh, moderately priced Italian fare in a casual yet elegant atmosphere." The description, from the wide-open seating to the giant fountain in the center of the dining room, is an accurate one, too.

But Vincenzo's is no chain eatery. So if you're expecting your standard lasagna, you'll be out of luck as that dish (unless it's a special) is not on the menu. Instead, prepare to try family recipes such as "ravioli panna pomodoro" in a tasty, light tomato cream sauce with mushrooms and mozzarella ($15) or "tre formaggi," chicken with mozzarella, provolone and Parmigiano in a cream sauce with farfalle ($23).

Be sure to save room for a slice of Grand Marnier chocolate cake ($6) - it's, as the Italians say, fantastico!

HOURS: Open 11 a.m. to 2:30 p.m. and 5 to 9 p.m. Monday-Thursday, 11 a.m. to 2:30 p.m. and 5 to 10 p.m. Friday and 5 to
10 p.m. Saturday.

APPETIZER: Calamari fritti - lightly floured fried calamari, served with a spicy arrabbiata sauce ($9) or mozzarella capricciosa featuring fresh mozzarella over roma tomatoes in olive oil and balsamic vinegar, served with crostini di muffalata ($9)

ENTREE: Vitello saltimbocca con spinach - scaloppini of veal topped with prosciutto and provolone cheese, in a Marsala wine sauce with spinach, mushrooms and penne pasta ($24)

VEGETARIAN ENTREE: Capellini con verdura - fresh vegetables (carrots, broccoli, cauliflower, sun-dried tomatoes, spinach and fresh tomatoes) in an olive oil and garlic herb sauce with capellini pasta ($14)

DESSERT: Panna cotta - an Italian-style flan made with heavy cream, rum, espresso and caramelized sugar ($5)

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Richard McKinney, William Christos, Michael Sibert and Alcott Czubek at Vincenzo's in Sharonville.
DAVID SORCHER/CIN WEEKLY
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Richard McKinney, William Christos, Michael Sibert and Alcott Czubek at Vincenzo's in Sharonville.

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