Carmine's Tuscan Grill

    Located where Peppino's long stood, Carmine's Tuscan Grill, unlike it's predecessor, is not caual family dining. Owner and chef Carmine Liquori, who is also a partner in Pasta Fair in Orange, is catering to an upscale clientele. A wall of wine lockers is available for individuals and businesses who do a lot of entertaining. The lockers are rented for a year and stocked with special wines ordered through the restaurant. The wine tenant, so to speak, gets a plaque with their name on the locker and a key.

    On the night we went, Carmine's was busy and humming. Italian music wafted over the speakers. While we pondered the menus, we were served a bruschetta sampler, adorned with cannellini, or white kidney beans, and a basket of bread. Both were tasty and had to use restraint not to fill up.

    We settled on two appetizers to share, grilled octopus and escargot with beans and crostini di polenta. Loving attention was devoted to the presentation of both. The long curls of octopus suction-cupped  tentacles, capped with a sprig of Italian parsley, were fanned out over diced tomato, leaves of Belgian endive and slices of grilled zucchini. The escargot-snails-were mixed with cannellini and piled on top of five wedges of polenta, a fine grain cooked cornmeal.

    Carmine's offer's an extensive selection of specials to supplement the main menu, including game meats like rabbit-a specialty of Italian cuisine-ostrich and buffalo steaks. Carmine says that Tuscan food is a home-style cuisine that features a lot of roasting." There's more of a rustic look to the food."

Why go to Italy, go to Carmine's
 Restaurant has old-country charm.

    NEW HAVEN

Grape vine's drip from the ceiling at Carmine's Tuscan Grill Ristorante in "omaggio" or tribute to the Italian province of Tuscany and the Chianti district that is famous for it's wine. The restaurant wraps patrons in the flavor of the western Italian province with careful attention to the detail of the decor, to service and to the menu.

    Carmine's is an all occasion restaurant and dining there can be a night out or just a quick bite to eat. Either way patrons are surrounded by the ambience of Italy. There is a mural  of Ponte Vecchio in Florence in 1333. Wine racks are imbedded into one wall. Red brick and white stucco walls give the place a rustic look and the combination of these touches gives each table a feeling of privacy. Carmine's the former Peppino's Restaurant, is a little bit upscale with affordable pricing said Carmine. A pianist entertains diners on Thursday, Friday and Saturday evenings.

    With all this, however, it is all the unseen things at Carmine's that fulfill the dining experience. It starts with chef/owner, Carmine Liquori who is from the Naples area of southern Italy and has cooked in America for over over 25 years. He is a partner in the Pasta Fair Restaurant in Orange and has worked in upscale restaurants in Westport over the years.

    So at Carmine's there is a Neopolitan and Tuscan blend to the cooking . Liquori does a lot of the rustic cooking, such as oven-roasted dishes of chicken, rabbit and quail. Snapper and Trout stuffed and seasoned with Tuscan spices are also a specialty. Polenta and Risotto, made with Italian boreo rice, are signature dishes.

    An educated wine list of sterling Merlot, Beringer Napa Chardonnay and Livio Felluga Pinot Grigio "Esperato," among others, complement any dish. Carmine's also has an extensive selection of grappas, cognacs and single malt scotches.

    Finally, fresh baked goods are also a specialty at Carmine's. Italian bread is baked fresh daily. Desserts are made on premises, too, and feature thick, cake-like ricotta cheese cake, white chocolate creme brule, tiramisu and fresh bicotti.