SPRINGFIELD  – Two things are very evident after a visit to Ciro’s Restaurant at 904 Main Street. The first is there is little way you’re going to leave hungry and the second, you’ll readily tell that what you’ve been served is both made from scratch to order and uses the freshest ingredients.

The restaurant opened last June, according to its manager Anthony Bruno, and is no relation to the restaurant that formerly had the same name. The menu mixes a contemporary spin to Italian cuisine, as well as featuring items one might expect.

From a design point of view, the restaurant is beautifully appointed with a sleek look. Sit in the right location in the dining room and you can watch your meal being prepared because of the open kitchen.

My wife and I order two appetizers to start and had little idea we could be getting a house appetizer that everyone ordering an entrée receives. The house appetizer is a mini-antipasto with slices of salami and prosciutto with olives and red pepper and two overstuffed pieces of bruschetta. All of the items were delicious.

That coupled with a plate of lightly toasted bread and a spiced olive oil dipping sauce made quite an impression, but the “real” appetizers were about to come out.

We ordered risotto balls stuffed with beef in a lemon and black pepper aioli sauce and a fried fontina cheese served with the restaurant’s marinara sauce.  Both were delicious.

Bruno, though, wanted to have us try additional appetizer items, which we gladly did. He brought out a serving of fried smelts. The small fish were lightly breaded and had a delicate flavor that completely wiped out a memory I had of them from many years ago.

He also asked us to try an appetizer version of pork Marsala – considering its size and the fact it was accompanied by delicious grilled vegetables I can’t imagine what the entrée portion looked like. The pork tenderloin was cooked until fork tender and was impressive.

Also impressive was an artichoke dish cooked with lemon juice and white wine.

For our entrées, my wife selected the surf and turf, which consisted of a steak and grilled shrimp with squid ink pasta and Bruno’s fish sauce. I chose an old favorite of mine I’ve not had in years, swordfish.

Bruno explained that he has high standards for ingredients such as swordfish and the restaurant only features it when it has a supply that meets its standards.

My swordfish was perfectly cooked and was a delight. It came with the same pasta dish as my wife’s surf and turf and it also was quite tasty.

My wife’s steak was cooked precisely to her order and she enjoyed the generous number of large shrimp.

Although the prospect of dessert seemed an impossibility after this wonderful meal, miniature cannoli served with two dipping sauces – chocolate and blueberry – was the perfect way to end the meal.  

Bruno said many people come in and order a variety of appetizers and drinks. On Tuesdays, when the restaurant has its karaoke night, there are selected appetizers on sale for half off, he added.

Unlike many other restaurants, Ciro’s is presenting live entertainment on the weekend. On April 13, Olivia Panetti will performed, followed by Joe Wilson on April 14; Mike Smith on April 20; Tori Zingarelli and Joe Wilson on April 21;  Tori Zingarelli on April 27 and Mike Smith on April 28.

With paving projects tying up some on-street parking, Bruno said customers were welcomed to use the lot at the building at 870 Main St.     

Ciro’s will be participating in this year’s restaurant week with a fixed price menu for the event from April 20 to 29. The annual event will feature more than 30 eateries in nine Springfield neighborhoods.

For more information about the restaurant go to its Facebook page at www.facebook.com/ciros413.