I was joined for a hot, luxurious lunch, on a cold winter's day, by Lucille Yokell, Director of Sales & Marketing, Wellington Hotel, and Robert Abrams of ExploreDance.com, at Amarone Ristorante in the theatre district, Hell's Kitchen, NYC. Tony, proprietor, is always on hand to guide staff and kitchen with his knowledge of his regular diners' tastes, and today's lunch was prepared to order.

We dined on steamed mussels and clams on black fettucine, stuffed rigatoni in tomato sauce, and fettucine with spinach. All dishes were fresh, hot, and delicately seasoned. Tony sent some Limoncello to the table, and we ordered hot, frothy cappuccinos. For dessert, we enjoyed a homemade tangerine sorbet and a tartufo with cherries.

Steamed Mussels and Clams on Black Fettucine Photo © & courtesy of Dr. Roberta E. Zlokower

Stuffed Rigatoni in Tomato Sauce Photo © & courtesy of Dr. Roberta E. Zlokower

Fettucine with Spinach Photo © & courtesy of Dr. Roberta E. Zlokower

Homemade Tangerine Sorbet Photo © & courtesy of Dr. Roberta E. Zlokower

Tartufo Photo © & courtesy of Dr. Roberta E. Zlokower