At Valentino, Piero Selvaggio’s flagship restaurant, freshness is not just a priority, it is a passion. Executive Chef Angelo Auriana, who has been with the restaurant for close to 18 years, seeks out the finest ingredients, often returning to his homeland for superior quality. Whether it is cheese from Puglia or white truffles from Piedmont, Auriana’s menu incorporates the grandest treasures in the culinary worlds. The menu changes seasonally, but you might find dishes such as San Daniele Prosciutto with Tirloese speck and melon pearls, Ricotta gnocchetti with walnuts and four-cheese sauce, and Colorado lamb chop with Gorgonzola and port wine reduction. The Chef’s tasting menus offer an excellent way to experience multiple small courses with wine pairings, especially with a wine list that boasts over 2,500 selections. The décor is both stylish and timeless, creating an elegant space in each of Valentino’s five intimate dining rooms that seems ideally suited to Valentino’s cuisine.
Valentino
