Best Ethnic, Italian 2014:
At DiFebo’s, owner- chef Lisa DiFebo-Osias cooks many of the things her family has always cooked. She serves her father’s sauce and meatballs, her grandmother’s spaghetti. That’s not to say this is a traditional red gravy place. Anything but. Even the most traditional dishes get a fresh touch.
Chef-owner Lisa DiFebo-Osias of DiFebo’s Modern Italian Grill cooks the food her family loves. That’s everything from classic cheese ravioli in red gravy to grilled mahi mahi topped with capers and artichokes in tomato broth. Have your filet or strip steak crusted in Gorgonzola. Enjoy your veal in a Marsala cream with lumps of crab and mushrooms. Best of all, DiFebo’s is a family affair, so you’ll be treated like family, too.
You can still take out subs, steaks and pizzas at DiFebo’s Restaurant and Pizzeria, but
it behooves you to stay awhile. Take a seat in the courtyard, then linger over a house
favorite like roasted veal medallions topped with lots of fresh crabmeat and mushrooms
in a silky Marsala demi-glace. You can’t go wrong with any seafood dish. And the
DiFebo-Osias family treats you like family.
Training under Tuscan chef Ricardo Tognozzi, Lisa DiFebo had to earn her chops making his secret recipe for tiramisu. She brought the recipe to DiFebo's, and she still keeps the secret. The Old World-stule tiramisu is packed with mascarpone and ingredients Lisa won't share.
DiFebo’s culinary team of Lisa DiFebo-Osias, Ricardo Jimenez, Kevin Richardson, Chris Givons and Jeff Osias prepare contemporary dishes like a risotto of the day. As for its hipness, one need only check out DiFebo’s Facebook page—1,000 friends and growing. There’s a also Dinner To Your Door program. Delicious.
It is hard to choose the best entrées at DiFebo’s. We’ll throw caution to the wind: Try the cavatelli Bolognese, elegant penne tossed with San Marzano tomato and fresh basil, or lobster gemille, a heaping plate of lobster sautéed with roasted red pepper and roasted corn in lobster cream. Not into pasta? Try the veal medallions in a Marsala demi glace.
You never know what specials will be offered at DiFebo’s, but they are always fresh, always delicious. The osso buco special combines the main course with pasta and house wine for $21. Chefs win raves for sausage and peppers. The baskets of smelts and bountiful antipasto are both causes for celebration. With its sunny yellow walls, wood floors, chic sconces and contemporary window treatments, family owned DiFebo’s does classy and homey at the same time.