Description

Given its consistently well-prepared cuisine and overall class, this uptown restaurant -- which has been going strong for around 4 decades -- mysteriously tends to fall under the radar. Not that this in any way worries the management, who are busy catering to regulars and visiting sports stars. The name, incidentally, alludes to the glamoor associated with the famous Roman boulevard in the mid-1960s (Fellini's notorious Dolce Vita era) and has nothing to do with the style of food, which has its roots firmly in Catalonia. It has a reputation for serving the finest caza (game) and fungi around. You might order a silky plate of rovellons and ceps, both wild mushrooms from the Catalan forests, cooked to perfection in olive oil and rock salt. There's also filet of hare stuffed with foie and served on a bed of baked apples, or Via Veneto's signature duck dish -- a whole baby duck is slow roasted, brought to the table, and deboned. The bones are then put through an antique silver press, extracting the flavorsome juice, which accompanies the flesh in a culinary ceremony that seems to belong to another era. The wine list is legendary (and the size of an encyclopedia) so ask José, the amiable sommelier, to recommend one of their coveted Vega Sicilias (if money is no object!) or another of the 10,000 or so bottles they have in their underground bodega. Meals may be finished with a cheese platter or heady dessert combinations such as chocolate mouse spiced with mixed peppers and cinnamon ice cream. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.