Owned by husband and wife team Chito and Hazel Galvez (he manages, she cooks), Massimos is an Italian two-story restaurant that feels like home. They have set meals, and Set A in particular is good for two, consisting of two servings of tomato soup, green salad, Bistecca ala Fiorentina Angus Beef Eye for main course, panna cotta and a choice of coffee or tea. Bistecca is a perennial favorite and a house specialty best enjoyed medium rare to bring out the juices and to have a friendly relationship with your meat knife throughout the meal—the kind where you’d finish everything, even the beef fat where most of the flavor is concentrated. The mashed potatoes on the side are not only a great compliment to the beef but the texture of creamy and chunky potato bits melt in the mouth. The panna cotta too, although the presentation needs improvement for it betrays the shape of its plastic cup mold. It was a truly sweet ending to a meal that began sweet-sour with excellent tomato soup and salad that’s bursting with freshness (the Romaine lettuce and arugula are organically grown in Massimos’ own green house). The latter has just the right sweetness and tang thanks to its balsamic vinegar dressing which you’ll look for even after finishing yours and your partner’s share. If, however, you are not a salad lover and would like to order ala carte, the lamb loin with port sauce would be your best bet. The three pieces of lamb have the taste and aroma of sprinkled rosemary that only serves to enhance the lamb’s own. For dessert, have some More Than Chocolate Cake, an upside down half-cake, half-pudding that tastes of pure dark chocolate and with a scoop of vanilla gelato on the side. To avoid having arguments later about who’ll get the gelato, order another in pistachio flavor—a frozen delight whose distinct nut with a hint of menthol flavor catches you by surprise and leaves a lasting impression, not a brain freeze.