420 Mendocino Ave.
Santa Rosa
(707) 527-0222
www.nonnisrestaurant.com
Italian Cuisine
Lunch Mon.-Fri., dinner nightly
Entrées (dinner): $12.95-$20.95
Nice wine list
When we walked into Nonni’s, the first things we noticed were Tony Bennett on the sound system (a personal fave) and the absolutely appetite-inducing aromas coming from the kitchen. We were greeted right away and taken to our table in the small, Tuscan-style dining room decorated with family photos and Italian mementos. There’s a small wine bar in front and a private dining area (with its own bar) upstairs that can accommodate parties of up to 40.
Nonni’s will begin its third year in business this May. Named for co-owner Karine Pollastrini’s mom, it’s truly a family affair with several members on board, including cousin Marilena Forte in the kitchen cooking up recipes from both families. There’s live music regularly and a warm feeling overall.
We started with a crisp J Brut and an aromatic and sweet citrus Bellini along with our first appetizer of prosciutto and melon: three large cantaloupe slices were covered in a thin layer of prosciutto and sprinkled with parsley; very fresh and light. Next was a thin-sliced smoked salmon carpaccio atop mixed greens and accented with capers, chopped onions and sliced cucumbers. Dressed with lemon, a touch of olive oil and a bit of fresh ground pepper, its vibrant flavors satisfied as they readied our palates for more.
The baby spinach salad was lightly dressed in white balsamic vinaigrette and tossed with sweet caramelized pecans, earthy, creamy goat cheese and salty bacon—a lovely mix of flavors and textures.
All the restaurant’s pastas, sauces and desserts are homemade. We tried the tortellini with pesto sauce and pine nuts as a mid-course. Served hot with a creamy pesto, this very rich and flavorful dish had plenty of garlic and fresh herbs to make it shine. It paired well with a Chateau St. Jean “Robert Young” Chardonnay that had aromas of vanilla and pear and a full-bodied mouthfeel.
Entrées come with fresh vegetables and your choice of potatoes, pasta or polenta. The shrimp scampi was so fresh it popped with each bite, and the rich sauce of garlic, lemon, butter and white wine was full-flavored (as was the tomato cream sauce on the pasta that came with it). The veal saltimbocca was thin-sliced and topped with prosciutto, provolone and sugo and was so creamy and tender. It came with soft polenta topped with an excellent tomato sauce. The portions and presentations of each dish were plentiful and pleasing.
For dessert, we went for a dense Italian bread pudding topped with a large scoop of vanilla ice cream and homemade chocolate and caramel sauce with crème fraîche (I wanted a jug of the caramel sauce). We also tried two types of cannoli, both with a perfect, golden and flaky shell, one filled traditionally and one with chocolate mint filling. Delicious!
