Raphael Kadushin, The Isthmus, December 28, 2007
Lombardino's just keeps getting better because it never stops evolving; its changing seasonal menus always feature ambitiously creative pasta dishes that call out all the thoughtless pastas slopped up by our other local Italian restaurants.
Raphael Kadushin, The Isthmus, December 28, 2006
"Lombardino's remains the best Italian restaurant in town, by a mile, again because it's the only Italian restaurant that respects its tradition but knows how to play with tradition, too, and that never skimps on the quality of its ingredients. A Lombardino's pasta dish is a lesson in what all the other local Mediterranean restaurants aren't willing or able to do."
Dan Curd, Madison Magazine, October 2006
"For nearly 50 years Lombardino's was a family run restaurant on Madison's near west side more memorable for its kitschy decor than its predictable Italian cuisine. When Patrick and Marcia O'Halloran took over in 2000 they banished the neon signs and video poker machines; otherwise, they left the old world atmosphere well enough alone. The miniature Trevi fountain still gurgles a welcome at the door and the mosaic tiles still gleam as never before. But that's where the comparisons end. At this Lombardino's, Patrick O'Halloran uses skill and imagination to marry the best homegrown produce and meats with fine imported Italian ingredients. His menu changes seasonally, the service is smart and the wine list stellar. The result is modern Italian cooking that has earned Lombardino's a reputation as one of the state's best restaurants and O'Halloran as a master chef."
Neil Heinen & Nancy Christi, Madison Magazine, "Dishes We Love", February 2006
"The first time we ever had a pizza with rocket (in other words "salad") on top was upstairs at Chez Pannisse in Berkeley, CA, and it was memorable. Pizza at its very best has very few components, all of them of exceptional quality, with flavors and textures that work perfectly together. Pizza Lombardino's got it. The crust is thin and chewy with a nice amount of cheese that complements the saltiness of the prosciutto and the spiciness of the rocket. You can share one first, but we'll have one for our dinner, too."
"Madison's Favorite" Italian Restaurant
Voted by Isthmus Readers 2005, 2006
Capital Times/Wisconsin State Journal
"…Lombardino's is a bona fide treat…the
house has exceptional, crusty bread…it tasted
as though the tomatoes were picked that day…"
Dennis Getto, The Milwaukee Journal Sentinel
Named one of the Top 5 Italian Restaurants
"…classy and classic."
Dennis Getto, The
Milwaukee Journal Sentinel 6-17-02
"Seasonal dishes star on the menu of
this restaurant…vegetarian and fish pastas
are especially good."
Dennis Getto, The
Milwaukee Journal Sentinel 9-23-01
"…the food at Lombardino's captures
the spirit of Italy. Add a great wine list
and it becomes a great destination for anyone
visiting our capital city."
State Journal 10-30-00
"It looks like the kind of place Tony
Soprano's Uncle Junior might have frequented
in his younger days."
Times/Wisconsin State Journal 12-28-00
"…the menu is innovative and the food
is worth every cent. The antipasto plate is