From garden fresh tomatoes to gelato, the Italians have it right when it comes to summer fare. Braised meats and heavy pasta dishes yield to Caprese salad, bruschetta or a simple linguini with pesto, tomato or zucchini. The sweetest place to enjoy these bursts of summer flavor is, of course, in the open air. It’s not difficult to replicate the mood of an outdoor Italian terrace here at home, with cobblestone patios like the one in the alley at 50th and France, sidewalk terraces like Arezzo’s, and a serene oasis set off the street at Ciao Bella.
Panzanella Salad
If you think you know the panzanella salad at Mozza Mia, think again. The restaurant recently changed its formula by using arugula tossed with pieces of Tuscan bread, amarena cherries, hazelnuts and gorgonzola in a dressing made with saba balsamic (aged longer, and sweeter than other varieties of balsamic); $14. The classic Italian salad sounds just right on days when the sweltering heat kills the mood for pasta. Another new dish that customers crave is the brick-pressed rosemary lemon chicken—a half-chicken from Kadejan Farms that’s wood-roasted with the juices sealed inside, served with baby potatoes, escarole and a lemon wedge. Priced at $17, the dish works well for sharing. And, since we brought up pasta, there’s something you should know if you are afraid a noodle-based dish is going to get heavy. All of the pastas at Mozza Mia are now available in two sizes—small ($12) and large ($17), like the new artichoke pesto orecchiette, tossed with Swiss chard, kalamata olives, garlic and feta in an artichoke pesto. The restaurant features two outdoor patios, a smaller one on 50th Street, and a quieter, more romantic patio in the alley behind the building.
Tagliatelle di Pollo e Pinoli
Complete with flowers and Italian music, the sidewalk café on the 51st Street side of Arezzo Ristorante will transport you right back to the homeland, as will the summery Italian dishes being offered this season. The tagliatelle di pollo e pinoli, is served with tagliatelle, shaped like wide ribbons (and house made, like many of the pastas here), tossed with chicken, tomatoes and pine nuts in a white wine sauce, topped with a dollop of tangy goat cheese ($18.95). A can’t-miss salad for summer is the insalata primaverile, with mixed greens, fresh strawberries, pears, avocado and goat cheese dressed in fresh strawberry vinaigrette ($7.95). Seafood is another route well-trodden when the weather turns balmy, and the salamone al forno, baked Norwegian salmon, with mashed potatoes, summery vegetables and a fresh dill cream sauce, presents truly satisfying flavors ($21.95).
Gnocchi and Yellowfin Tuna
The menu changes seasonally at Pinstripes, and not all of the spring and summer dishes were pinned down at the time of writing. However, some popular summer standbys are the gnocchi and yellowfin tuna ($18), an interesting combination of tuna that’s marinated overnight in a ceviche style, with lime juice, olive oil and red onion, served cold, with a layer of arugula, and calabrese pepper to give it some spice. The hot and cold combination has become an honest favorite from the Italian American fusion kitchen. The bruschetta also refreshes the palate, featuring olive oil and pesto marinated Italian plum tomatoes, drizzled with a balsamic glaze, with pulled fresh mozzarella, all served on ciabatta that’s been grilled in aglio butter ($9). The prosciutto fig flatbread, with cured aged prosciutto, a gorgonzola and mascarpone spread, mozzarella and fontanella cheese and fig compote, baked in a wood-burning oven, is easy to share ($12). For Edina patios, the Pinstripes setting is peerless—a multi-level space overlooking Centennial Lake.
Pasta Fresco
The menu at Ciao Bella is seasonally driven, so once summer has arrived, the chefs are delighted to start getting sweet, juicy tomatoes again. The best application for fresh tomatoes is often to keep it simple, like the pasta fresco, made with linguini noodles, fresh tomatoes, fresh basil and garlic with olive oil. A variety of other pastas incorporate summer vegetables, but weren’t final at the time of writing, though you can expect pastas to range from $10.95-$17.95. The tomato plays beautifully in other dishes like Caprese salad, classic bruschetta and the tomato avocado flatbread. The patio area is peaceful and serene, with a dedicated bar. “Customers like to compare it to being on vacation,” says owner Rick Webb of the alfresco space.
Summer Tonnato Salad
Even if you frequent D’Amico & Sons for lunches on the quick, there are plenty of options to keep you from getting bored this summer. The recently added summer tonnato salad is a great tangle of arugula and local tomatoes, combined with a traditional Italian tonnato sauce, made with olive oil-packed tuna and high quality mayonnaise. Traditionally this salad is served with cold poached veal, but D’Amico serves it alone ($8.59). The fresh mozzarella, vegetable and romesco salad, with zucchini, tomato, asparagus and cici beans is colorful, fresh and balanced ($8.59). Fettuccini with egg, shrimp, zucchini, lemon and mint, again, couldn’t get any fresher, with no cream but a tiny bit of butter, pecorino and Romano cheeses, and bright flavors of lemon on mint, dressed with olive oil and lemon juice ($11.99). New this year, wine and beer can be enjoyed on the outdoor patio.
Lemoncello Meringue Gelato
Nothing will bring the meal to a stunning conclusion like the gelato from Pandolfi, made from scratch with all whole ingredients. Favorite summer flavors include lemoncello meringue, pistachio, melone (or canteloupe) and a line of Italian sorbettos. Craft your own variety pack in one of the square takeout containers, or enjoy it on the spot at one of the outdoor tables in the alley.
Warm Spinach and Shrimp Salad
The seasonal menu at Macaroni Grill was still in the works at the time of writing, but a couple of summery offerings were already in place, including the warm spinach and shrimp salad with baby spinach, fennel, pine nuts, prosciutto and grilled shrimp in a lemon dressing ($13), along with a Caprese salad made with layered red and yellow vine-ripened tomatoes ($9). The patio in the back of the restaurant overlooks Centennial Lake.
