Sheraton Harbor Island, West Tower
1590 Harbor Island Drive, Downtown
There's nothing like Chef Antonio Friscia's braised short-rib ravioli. The squares of pasta are about three inches across and so thinly rolled that they're nearly transparent -- it's miraculous that they hold the filling without tearing. They're generously stuffed with falling-apart beef shreds of a deep, complex flavor, with the faintest hint of sweetness from a balsamic marinade and a red wine-spiked braising liquid. They're coated in a demi-glace flecked with mushrooms and pearl onions, garnished with shredded fried scallions and flanked by slabs of ciabatta crostini lightly slicked with melted Asiago cheese.