Raffinato is the only restaurant in this region that uses origin-authentication in sourcing ingredients from all aged cheeses including our Parmigiano Reggiano and Pecorino Romano to imported meats, risotto, pasta, olive oil, balsamic vinegar of Modena and all our seafood and steaks which we hand cut and hand filet in house. All fresh cheeses such as Mascarpone, Ricotta, Mozzarella Fresca are made in house from Buffalo Milk. We also source certain ingredients from the Local Farmers, Fishermen and Producers with equally stringent quality control. This benefits Cuisines, Cultures, Societies and Livelihoods and thus our Culinary Theories allows our participation in Preserving the Classics as Foundations that can not be compromised while Appreciating the Cutting Edge Modernism in Italian Cuisine, both! We smoke our own Pastrami, roast our own Italian Beef and Cotto Salame. We make elegant Italian Wedding Cakes, Pastries, Breads and our Tiramisu and Gelatos enjoy raving reviews. Lunch and Dinner are served 7 days a week along with a Weekend Brunch. Afternoon Antipasto Bar, Coffee and Desserts are available from 2:00 PM. Raffinato's acclaimed classic Næpolitan Pizzas and Pastas are also available for delivery anytime plus our full-service Off Premise Catering and Events Management is available throughout all the seasons and festivals. The Chef De Cuisine is a Certified Executive Chef by the American Culinary Federation and holds an MBA in Hospitality Marketing from the University of Texas at Dallas. The Chef is also a Certified Lead Auditor for ISO: HACCP Food-safety Management Systems. Raffinato is a pioneer in the region as the first to adopt an extensive Covid19 Protocol for the Food-service Industry and is a Volunteer Resource Center for Covid19 Food-safety appointed by the Culinary Institute of America. We hope to see you at our Dining Room and will take you though a tour of our Kitchen.