The ravioli showcases the quality of the lobster filling — tender pieces of Maine lobster mixed with just enough ricotta to bind, finished with a delicate butter sauce. The pasta is rolled by hand daily, which you can taste in the tender bite. The filling-to-pasta ratio is balanced, so you get lobster in every bite without the ravioli falling apart.
Tips from diners
The lobster ravioli is the dish to order — it's what Trattoria Il Panino is known for, and the quality is consistently praised.
The Bolognese here is a proper slow-cooked version — the beef ragù simmers for hours, creating a rich, meaty sauce that clings to the wide pappardelle ribbons. The pasta is silky and tender, the sauce coats each strand without being heavy. This is not a light dish; it's designed to be satisfying and warming.
Tips from diners
Pair this with a dry red wine — the richness of the ragù demands it. Trattoria has a solid wine list.
For those who don't want lobster, the mushroom ravioli is an excellent alternative. The mushroom filling is earthy and substantial, bound with ricotta and Parmigiano. The brown butter and sage finishing is classic — the sage leaves become crispy and add textural contrast. The pasta is the same quality as the lobster version, hand-rolled fresh daily.
Tips from diners
The mushroom ravioli is vegetarian-friendly and just as carefully made as the lobster version.
A classic preparation done well — the veal is pounded thin, wrapped in good prosciutto and a sage leaf, then quickly seared in a hot pan. The prosciutto adds salt and richness, the sage brings herbaceous notes, and the veal stays tender. It's finished with a light pan sauce that brings everything together without masking the ingredients.
Tips from diners
The saltimbocca is an elegant preparation without being pretentious — a solid non-pasta option if you want variety.
When available, the whole branzino is a showcase dish. The fish is scaled and gutted, then roasted whole until the skin is crispy and the flesh flakes just from the spine. It comes to the table whole, presented dramatically before being tableside-filleted. Lemon and olive oil are the main companions, letting the delicate fish flavor dominate.
Tips from diners
The whole branzino is presentation-heavy and celebratory. If you want to impress someone or mark an occasion, this is the dish.
Trattoria Il Panino was Frank DePasquale's first venture, opening in 1987 as a tiny neighborhood sandwich shop called Il Panino — Italian for 'the sandwich.' It's since evolved into a full-service trattoria known for handmade pasta and fresh shellfish inspired by DePasquale's childhood on Italy's Amalfi Coast. The atmosphere is warm and lively, though tables are packed shoulder-to-shoulder and the pace is rushed during peak times. Reservations are strongly recommended.
Make a reservation — the tables are packed and walk-ins often face long waits or no seating. Weeknight reservations are easier to book than weekends.
The noise level is high and tables are close together — it's lively but not intimate. If you want a quiet date night, choose off-peak hours or another restaurant.
Lunch is less hectic than dinner and still offers the full menu. If you can go mid-week at lunch, you'll have a better paced experience.
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