I had hoped for a restaurant with decent food close to our house but was sadly disappointed. My wife and I visited last week and the restaurant failed in every area. Now I understand the growing pains of a newly opened eatery having spent 20+ years running restaurants but the problems are much deeper than staff training and experience.
Let’s start with the menu: Italian cuisine relies on dishes that excel in their simplicity and develop their flavor from their proper cooking. Most items were overwhelmed by too many items added without paying attention to key ingredients. I realize goat cheese was the IT thing in the 90s but it’s not exactly prominently featured in Italian Cuisine! Less is more. So I thought, well, maybe I can learn something…….. alas
Frito Misto – soggy, lukewarm and consistent of calamari, shrimp and artichokes (not very misto)
Mixed Salad – edible, a bit off balance on the dressing
Minestrone – Terrible, thin, flavorless with hamburger meat and no pasta. I have eaten better minestrone from cans
Risotto – soupy with too many different vegetables mixed in, some woody asparagus spears on top, no dept of flavor.
Pork in a balsamic mushroom sauce – The pork itself was ok though a bit dry and overcooked, The sauce was way of balance with a very sour note (yes it had balsamic but either way to much or not a good quality).
So as much as I rooted for a local restaurant to support. This one is not it. As for my credentials with Italian food – several years of managing a very nice Trattoria in Switzerland and I also have eaten my way through most of Italy. Maybe with some editing of the menu and the ingredients and focusing on basic flavors and preparation there may be something to salvage.
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