*Lago Trattoria earned the 2003, 2004, and 2005 Yankee Travel Magazine Editor’s Pick--an unprecedented three years in a row.

“[this restaurant] could have been cut out of Italy and pasted into Vermont.”
--Anonymous Patron

“The food here is excellent consistently.”
--Dr. Dominique Desrochers

“Frank and Michelle Richardi came to the little city on Lago (Lake ) Memphremagog with a vision of creating a genuine Italian trattoria, and they've succeeded admirably . . . Chef Frank works wonders.”
--Yankee Travel Magazine

“When you enter Lago . . . you immediately feel at home. . . . [Frank] excels in simple cooking, from the farm to the pan, and many of his recipes come from his family.”
--Newport Daily Express

“Up in Newport, Frank Richardi opened Lago Trattoria in 2001, bringing the warm flavors of Italy to this cold, northern outpost. He's quickly become a ski country star for his thin-crust grilled pizzas, homemade ravioli, and signature dishes like shrimp and clams Amalfi with linguini, dramatically served right in the pan.”
--Ski Vermont Magazine, Winter 2003

“From beginning to end it was a delight.”
--Vermont Fare

“The myriad pastas and sauces are a delight. . . . All the pasta, bread, and dessert items are homemade and scrumptious. Many of the herbs and vegetables are organically grown [locally]. The beautiful bar, the cozy dining areas, and the immaculate central kitchen all give credence to the fact that this was no spur of the moment dream.”
--Gail Ruggles, The Independent

“Frank Richardi is bringing the cozy tastes that epitomize the best of the south--as in Southern Italy--to Newport. With the opening of Lago (Italian word for lake) Trattoria this past summer, it [Newport] gained a restaurant to match the city's exceptional setting, providing a kind of European lakeside ambiance, where you walk along the shore after dinner to help digestion.

Richardi . . . a long-time chef at a highly rated Italian restaurant outside Boston, felt the urge to open his own place and wanted a saner, nicer life in the north country for his wife and baby daughter. As an avid skier and snowmobiler, he liked the style of life. He spent six weeks taking eight layers of paint off the wooden floors and revealing the brick walls and arches in the long narrow space. The result was a modern, open-kitchened trattoria that is simple but appealing.

He's totally in tune with Vermont’s high-quality food mantra: Use the best ingredients, as fresh as possible, and make everything from scratch. That means--from the gnocci to the thin-crust grilled pizzas, ravioli and lasagna, focaccia, sauces, and all the desserts--everything is made on the premises. Lago Trattoria's food is not the classic heavy-red-sauce-slathered-over-everything style, but more in a style of lighter sauces, the cooking that might be found around Naples and the Amalfi coast.”
--Andrew Nemethy, Vermont Fare

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Lago Trattoria
95 Main Street • Newport, Vermont 05855 • 802-334-8222
Open seven nights a week, 5 p.m. to closing
www.lagotrattoria.com