There are some meals that are simply dinner, and then there are meals that become part of a memory. For our anniversary this year, my husband and I decided to celebrate with a meal at Tutoni’s in downtown York—and the restaurant’s five-course Chef’s Table experience turned out to be exactly the kind of special evening we were hoping for.

Tutoni’s has been a part of York’s dining scene since 2014, when Toni Calderone opened the restaurant with a vision rooted in her family’s long history in the food business. Calderone’s Sicilian immigrant grandfather was responsible for bringing York County its first pizzeria, making Tutoni’s a continuation of a family tradition that stretches back generations. Today, Toni leads O.N.E. Hospitality Group, but Tutoni’s remains grounded in the same philosophy: scratch-made food, seasonal ingredients and a strong connection to local farms and producers.

The kitchen is currently led by Executive Chef Dave Clarke, who brings an impressive culinary background to the restaurant. A graduate of both Indiana University of Pennsylvania and the Culinary Institute of America, Clarke has worked in Philadelphia at restaurants including Vetri Osteria and Stephen Starr’s Morimoto before returning to Central Pennsylvania. At Tutoni’s, he focuses on farm-to-table cooking with Italian influences. And there may be no better way to experience that creativity than the Chef’s Table.

The five-course menu changes, which makes the experience feel especially personal and a little adventurous. I added the wine pairing to my meal, giving me the opportunity to try a different wine with each course.

Our first course was a mushroom and pancetta crostini with ricotta and ricotta salata, paired with a 2025 Rosé produced by Spinelli. The pancetta was crispy and smoky, while the ricotta was light and fluffy. Together, the creamy ricotta and salty pancetta made a wonderful combination, and the rosé was a surprisingly perfect match. It was a fresh, easy start to the meal that immediately made me excited for what was coming next.

The second course was something neither of us had ever tried before: soft shell crab with fingerling potatoes, chili aioli and sherry arugula. It was paired with a 2024 Patrick Noel Sincere Sauvignon Blanc from Laurel Valley, France. We were intrigued by the soft shell crab as soon as it arrived, and it did not disappoint. The dish had plenty of flavor without any one component overwhelming the others. The chili aioli was spicy and delicious, while the sherry dressing on the arugula added a bright, tangy freshness. The Sauvignon Blanc was soft and buttery and paired beautifully with the dish. It was also a fun reminder of one of the best things about a Chef’s Table experience: you get to try combinations you probably wouldn't order on your own.

Then came what was probably our favorite course of the evening: gemelli pasta with octopus and asparagus. And apparently, it was so good that we completely forgot to take a picture. That's usually a pretty good sign. Tutoni’s is known for its handmade pasta, which is made from scratch daily, and this dish was a perfect example of why. The sauce was incredibly fresh and flavorful, and every bite felt like it had been made specifically to showcase the ingredients rather than cover them up. This course was paired with a 2024 Elena Walsh Schavia. Between the fresh pasta, octopus, asparagus and sauce, this was the course that really stood out to both of us.

Our fourth course was lamb with black truffle potatoes and green beans, paired with a 2016 Cordocha. The lamb was topped with a delicious sauce, but the potatoes may have stolen the show. The black truffle flavor made the potatoes incredibly rich and savory, and they were the kind of thing that makes you want to slow down and savor every bite.

By this point in the meal, we were definitely getting full—but somehow there was still room for dessert. For dessert, we were served a warm blueberry clafoutis with bourbon whipped cream and a dessert wine. I unfortunately forgot to write down the name of the wine, but I don't think I'll forget the dessert anytime soon. The warm blueberry dessert paired with homemade whipped cream was the perfect ending to the meal. It was comforting without being overly heavy, and the bourbon whipped cream added just enough richness to make it feel like a special-occasion dessert.

What I loved most about our evening at Tutoni’s was that the Chef’s Table felt like an experience rather than simply a meal. Each course gave us something new to talk about, whether it was trying soft shell crab for the first time, discovering a new wine or realizing halfway through a pasta course that we were enjoying it too much to stop and take a picture.

That sense of discovery is part of what makes Tutoni’s work so well for a special occasion. The restaurant describes its approach as farm-to-table, with seasonal menus built around ingredients from Central Pennsylvania farms and producers. It also maintains a strong commitment to scratch cooking, including its handmade pastas.

For an anniversary dinner, that combination felt just right. It was elevated enough to feel like an occasion, but it never felt stuffy. We could relax, enjoy our wine, try foods we hadn't had before and, most importantly, spend a few hours enjoying dinner together. Sometimes the best anniversary gifts aren't things at all. Sometimes they're five courses, a good glass of wine, a table for two and a few hours where you don't have to be anywhere else.