Pomodoro is like a cherry tomato -- small, tight and packed with ripe flavors.
It was such a ripe flavor that rescued the fried calamari. When I tasted the plummy red sauce rich with soft pulpy chunks of tomato (and served in a separate bowl to preserve the crispness of the battered squid), I instantly forgave the slight toughness of the calamari rings. It wasn't a big deal anyway, the tenacles were perfect.
Great flavor also saved the slightly tough clams on the linguine with white sauce. The clams were as sweet as a tenor's voice, their sea-born flavors harmonized beautifully with and the subtle tang of tomato chunks and capers, as well as the garlic and parsley. Perfect texture on the pasta, cooked to that fine peak of al dente, the strands of pasta just barely snapping in the mouth as they give up the luxuriant flavors of the deceptively thin sauce.
I adored Pomodoro's finesse with flavors, offered simply and easily. At these prices for the above ($30 incl tax and generous tip but no alcohol) I'll definitely be back to see how the kitchen fares with the more elaborate entrees.
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