I had the pleasure of dining at Villagio the other night with a professional chef. All the tables are big enough to sit comfortably without feeling like sardines. We were right in front of the open kitchen which gave us a chance to see how things were working.
We hadn't brought BYO because we didn't know if they had a license for liquor. The manager brought over two glasses of wine on the house for us. The brought out a tray of olives, roasted peppers, and mushrooms with our bread which was delicious. This was probably the best bread I ever ate!
They changed silverware between appetizer and main course and water glasses constantly filled.
The food was excellent--far better than any italian place in Bucks County for sure. We started with clams de zuppa. The clams tasted like those right out of the bay. They were wonderfully cooked with just the right amount of garlic and wine. The sauce had to be devoured with plenty of bread. I had veal francaise while my dining companion had another veal dish. The veal was as soft as butter. The dishes were served with potatoes and a fresh vegetable which wasn't over cooked but crunchy. All through the meal, the waiter was attentive to our needs. He was very outgoing and friendly and struck up a conversation with us at the appropriate time instead of disturbing our meal.
I highly recommend this place to anyone who is used to the finer italian dining scene. I plan on going back once a week for dinner.
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