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Restaurants & Bars 10

Il Fornaio Pasadena (long)

tissue | Apr 28, 200312:24 PM

I had a very disappointing dinner there last night. Although I have never considered this chain as truly top notch, I has never been so disappointed eating at any of the particular locations either.

We arrived appx 7:20, party of four, and was promptly seated (the place was only half full). One of my dining companions is Hindu, on the the zone/Atkins diet, and on medication so pasta & seafood were out of the question. We ordered the agnolotti with roasted chicken with a wild mushroom cream sauce, florentine porterhouse, salmon/whitefish ravioli, and lamb shank. Our waitress came back and told us that sorry, she was out of the lamb shank and porterhouse. So we ordered the beef tenderloin and pork chop. Sorry! We are out of the pork chop. Well, it was about 7:40 and they are pretty much out of all their meats except for the beef tenderloin and the chicken breast. My friend ended up with only a bowl of lentil soup and a salad. My "agnolotti" was actually very delicious, the slight smokiness of the roasted chicken stuffing complemented the mushroom sauce very well. However, it was NOT agnolitti but rather large, flat ravioli. I thought it was a little weird, I mean, why bother calling it something that it isn't? Anyway, my SO ordered the the beef tenderloin and I had a bite. It very very mushy and flavorless. It came with a balsamic reduction sauce and was layered over bland polenta. The whole dish had very little flavor, except for the cloying sweetness of the sauce. I thought mushiness of the beef with the mushiness of the polenta was not very appetizing. Texturally the dish was just bad. It did come with a side of wilted spinach though. My other friend's dish of pesce ravioli was very fishy. I don't think they put baccala in it but it tasted a more like baccala than salmon and whitefish, except it lacked the flaky, salty aspect of baccala. To give credit where it is due, we had the tiramisu and it was very good.

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