Creating a successful business, like creating a delicious sauce, must start with a strong base. That's been proven by Anthony Braica, the owner of La Cipollina Ristorante. He started his restaurant career at 13, washing dishes and scouring pots. He worked up the ranks until he became the general manager of La Cipollina, and soon thereafter, the owner. Anthony strongly believes that the restaurant business can only learned by experiencing every aspect of it, so put his apprentice, now Head Chef Matt Higgins, through the same rigorous process.

Anthony and Matt have worked side by side for years, cultivating an atmosphere filled with refined flavors and elegant decor. La Cipollina's Old-World menu invites diners to experience French and Italian specialties, including grilled octopus, filet mignon, and lobster ravioli. For the fullest expression of the restaurant's vision, guests should look no further than the prix fixe menu. There they'll find three-, four-, and six-course offerings with unique menu items such as Berkshire pork chops, rabbit, and day boat scallops—with prices unchanged since 1998.