Thicker than spaghetti, bucatini pasta holds up well to a rich sauce made with fresh sardines. The dish is from Taormina Sicilian Cuisine.
Photo by Monte Costa
There’s no substitute for firsthand experience. I corralled a friend who spends a lot of time in Italy and booked a table.
This restaurant is nearly brilliant.
It’s not what most people expect. It’s not Assaggio, serving up solid American-Italian cuisine from Vietnamese chefs. It’s a Japanese-Italian restaurant, but hardly Angelo Pietro, with its natto and bacon spaghetti for $8.50. Taormina is a dead-on, serious, white-tablecloth, expensive Italian restaurant—with some compelling cross-cultural ideas...
ARCHIVED: Read John Heckathorn's entire review in our "Lewers and Kalakaua," May 2008 issue.