Fodor's Expert Review Porta di Po

They're vigilant about sticking to Piedmontese specialties at this elegant restaurant with minimalist decor. All the seasonal favorites are here, including the delicious tajarin ai quaranta uova con salsiccia di Bra (pasta made with 40 eggs and served with sausage), and the brasato di vitello piemontese al Barbera (veal braised in red wine), which melts in your mouth. Desserts are all traditional, and the limited wine list presents a reasonable collection of regional wines.