This Italian trattoria sits on the ground floor of a townhouse next to Silom Village. Granite and wood are used with white walls adorned with black & white photos with soft lighting to set the mood. Tony worked at his brother Sam's restaurant "Scoozi" until opening Antonio's.

After our first visit in 2005 we decided to re-visit to see how things have progressed. The positive accomplishments of the restaurant in the past couple of years is reflected in the food and service. The complimentary focaccia bread with various toppings, such as, garlic, onion, mushroom and oregano is baked on-site. Starters include pan-fried duck liver with raspberry sauce and rocket salad. It may not be what first comes to mind for traditional Italian, but it is pretty good. The signature dish is home-made ravioli. Filled with imported porcini mushrooms, it is topped with a cream of truffle sauce. I am a fan of both ravioli and porcini mushrooms and this is a candidate for some of the best ravioli around town. Another standout dish is the Austrialian rack of lamb char-grilled and served with sauted potatoes and assorted vegetables. For dessert, a favorite is the panna cotta with pistachio sauce cooked in a double cream.

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