Brothers Fernando and Gino Masci have pulled out all the stops with the décor -- elegant wrought-iron chandeliers, a stunning burgundy carpet, white tablecloths, high-end stemware, even your Aunt Mabel's best silver -- to make this one of the more luxurious dining rooms in the city.
Diners will be impressed by both the genteel service from a team of tuxedo-clad waiters and the rich specialties, such as tortellini alla panna and superbly prepared rack of lamb, plus the overall splendor of it all.
The array of complimentary appetizers never seems to stop coming. Il Mulino can be a big ticket in the evening, which is why it has recently opened for lunch, a clever idea sure to expand the restaurant's customer base.
As you approach your table, you spot rosettes of fragrant Italian salami already waiting for you. Then a parade of hors d'oeuvres begins: ingots of crunchy toasted foccaccia, tomato bruschetta, marinated fresh mussels, and crisp and spicy fried zucchini shot through with garlic and fiery red chile. As if that weren't enough, a waiter then comes by with a quarter wheel of imported Parmesan and a cheese knife.
A generous New York strip steak with a layer of sautéed mushrooms and onions on top is a lunch option, as is a nicely done (and ungreasy) pollo parmigiana, an Italian version of Wienerschnitzel. Desserts are à la carte, and there are a few not to be missed. Top of the list here is ricotta cheesecake. Fresh berries with the egg yolk and Marsala wine froth zabaglione runs a blistering second.