The new decor makes an atmospheric backdrop for the classic menu, which includes traditional dishes as well as some innovative preparations. Take the prosciutto di Parma and burrata ($18), a large platter layered with top-quality ingredients. Paper-thin slices of perfect, salty Italian prosciutto are paired with a mound of crisp crostini. I have rarely tasted a better burrata (which translates to buttery) than the version served at La Toscana. It is fresh and exquisite, just made for mingling with the other components on the platter. Portions are generous and we could only make a small dent in the appetizer, which was completed with a pile of black olives. It was a classic mix elevated to ethereal by quality. Service ran like a well-oiled machine with dishes cleared, courses well paced, water glasses refilled and everything handled efficiently. This year is its 30th anniversary and it’s easy to see why the restaurant has lasted so long.
