Wheatfields Restaurant Review:
The big draw at this establishment, opened in 1988, has always been pasta---angel hair, fettuccine, linguine, radiatore, tagliatelle, ravioli, gnocchi and ziti---all made in-house. Chef Gabriel Anthony Bifano's food is solid and straightforward, although the specialty pizzas can show something unexpected, such as crab meat and caramelized onions on one version. Shrimp and spinach risotto, the...
You can see fettuccine, lasagna, and other pastas squeezing out of the pasta machine in the front window of this main-street restaurant. Traditional Italian dishes share menu space with more creative fare. Smoked salmon, caviar, and scallions adorn angel-hair pasta in Alfredo sauce; the same sauce dresses breaded breast of chicken filled with asparagus mousse and served with tomato-tinted...