2 SuggestionsExpand Map
So I went to Formentos for a family Birthday celebration this past Saturday. We had an early reservation due to the presence of two young children.
First off, the room is gorgeous. Modern take on Old School Italians spots, very classy. We were seated in one of the booths, that was very comfortable.
I had done some menu research ahead of time, so I tried to steer the group in a good direction. Everyone liked the small pieces of focaccia bread that was brought to the table, along with a house made giardiniera that was very mild and crispy. An interesting take on giardiniera, that I liked, but not sure everyone would.
The table split the artichoke & crabmeat dip, along with the fried calamari. The dip was one of the favorites of the night. Very fresh crabmeat, in a light mayo dip, with house made "Ritz Crackers."
The fried calamari was good, if unremarkable. I wish more restaurants would offer calamari grilled.
The Ceasar Salad was really spot on. With very fresh Romaine leaves, and a light touch with the dressing, this was one of the better Ceasar Salad I have eaten. The Beet Salad was a nice mix of heirloom beets, with citrus overtones.
The Sunday Gravy was as good as I had heard, and the canestri pasta served along with it was perfect. The hit of the main courses was the whole Red Snapper. The chef cooked it perfectly, really moist and seasoned well. I stole a few bites of my daughter's Alfredo, it was delicious as well.
For desserts, the table split the Spumani, the Carrot Cake, and the Coffee Crunch ice cream. The kids loved the Spumani, and everyone love the Coffee Crunch ice cream. I was the only dissenter on the Carrot Cake, it was a blondish cake, with very little carrots. The rest of the table loved it.
As for the service, everything was spot on from beginning to end. Our waitress was informative and accommodating, giving special care to the children and the Birthday Girl.
All in all, another great addition to the Randolph St. Restaurant Corridor.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.