Friday after work several of us went to a co-worker's Farewell Dinner at Villa Sorriso. I was not really expecting a pleasureable experience, based on what I have heard in the past.
Apparently, they take your cc number when you make a reservation and inform you they will charge $5 a head for all those who do not appear. I thought that was a little much as we were arriving at 5:15!! Alas, we had 2 people over the reservation number - I wonder if they credited $10??!!
Anyway, my friend and I had decided previously that we did not want to spend $$, so we decided to each get a pasta dish and share.
They brought cold herbed bread along with bowls of tomato bruschetta - not too shabby. There was also oil & balsamic vinegar on the table that you could dunk the bread into.
I ordered the Baked Rigatoni (Hearty, Homemade Bolognese Sauce, Fresh Herbs, Mozzarella & Provolone Cheese - per their website) $14, and friend ordered the Penne alla Vodka (Tomato-Vodka Cream, Fresh Basil, Roasted Garlic & Parmigiano-Reggiano Cheese - per their website) $13. Both pastas were very good (mine definitely needed the crushed red pepper that I requested) but the Penne definitely had the edge. Really pretty good. However, the best item that was ordered at the table was the Seafood Pasta (Clams, Mussels, Shrimp, Calamari, Scallops & Fresh Fish, Spicy Tomato Sauce) $17. A couple of people ordered that and it was delicious. The sauce had a nice kick to it.
I did not get the chance to taste others' orders as they were too far away. Everyone pretty much agreed that it was good.
Service was attentive, drinks were great (although overpriced) and the space itself is really nice.
When I left at 7, it was starting to fill up, but there were still many tables available. Very mixed crowd.
This is not a place that I will ever crave, but if someone were ever to invite me to go, I would. I am glad that I finally got to go to see what it was all about.
168 W. Colorado Boulevard
Updated 2 years ago | 0
Updated 6 months ago | 0
Updated 1 year ago | 5
Updated 1 year ago | 14
Updated 11 months ago | 10