The Take
Order the short rib mezzaluna or snow crab tagliatelle at Il Ritorno and you get creative, from-scratch Italian that actually tastes like the chef is in charge.
Everything else on the ticket is secondary—Michelin-recommended sourcing shines brightest in the pasta, not the add-on theater.
The Verdict
Il Ritorno earns its spot by letting the pasta and fresh sourcing carry the meal while the owner-chef keeps the menu sharp and seasonal.
The caviar and wagyu moves exist mostly for the table that wants to signal they can afford them.
Order the short rib mezzaluna or snow crab tagliatelle at the chef’s counter.
Common Questions
Is Il Ritorno healthy?
Yes. Fresh sourcing and scratch cooking keep it clean with no ultra-processed red flags.
What should you avoid at Il Ritorno?
The caviar and wagyu add-ons. They turn a focused pasta meal into an inflated bill fast.
Does Il Ritorno make its own pasta?
Yes. Creative pastas like short rib mezzaluna and crab tagliatelle are made from scratch daily.
