Justin D.
Yelp
There is nothing better than an amazing Italian restaurant. That being said, you have to pick your battles. If you want a candlelight Italian dinner this is the place but the lighting was too bright for my taste. If they dimmed the restaurant lights slightly and lit the candles at every table this place would feel amazingly warm and inviting and help the stand out (are you listening, La Taverna?). I was not impressed at all by the appetizers. But as I said, you have to pick your battles. I'm looking forwards to coming back to try the pizza. But the pasta? Very good. Not quite hitting that fifth star but very good. That is what you come here for and there's something for everyone as you get to choose your style of pasta and the way it's made. Next time I will request al dente as it was cooked a bit too through for my taste. I was greeted by what seemed to more so be the owner or manager rather than a hostess. In fact I'm sure they don't have a dedicated hostess as this lady had the voice to sound nice but a frown of stone. However we were seated right away and our server came up to greet us quickly so I can't complain. What I can complain about however is when I called the restaurant earlier in the week to confirm closing time (Apple Maps said 10pm on a weekday, so did Yelp). I called the first time and it rang out. Tried back again and someone picked up and HUNG UP ON ME. So I called a third time, HUNG UP ME AGAIN. Apparently the forth time they realized I don't like being hung up on and the answered and after confirming the hours they were closed already but it was just minutes past the hour so I thanked them and told them online it said otherwise and that I'll suggest an update (which after this review, I will). But the food you ask?
As for the run down we have...
Bread - 3/5 stars - nothing to write home about and served with rock hard butter from the fridge, the kind you get at hotels in small packets. It would be so easy to just serve spreadable butter or at least be given some olive oil and herbs concoction. So I just opted for the plain olive oil in a bottle on my table.
Salad 1/5 stars - Very small portion with a tiny side of dressing. I ordered the house made dressing. This is where the single star kicks in. Tomato and basil dressing. Garlic level 7/10. Which means I couldn't taste tomato or basil. Epic fail.
Appetizers:
Broccoli 1/5 stars - a very meager portion of what appears and tastes of very small frozen broccoli cuts tossed in a pan with a load of garlic (and I mean a TON of garlic). It has so much garlic in it that I could not even eat it. I can't believe they charge $6 for this mess. It should not be on the menu. Had I been offered even a single piece of celery with peanut butter to replace it with I would have paid more. A disgrace.
Mozzarella Sticks 1/5 stars - oh come on, you're an Italian restaurant. It isn't difficult to pan fry slices of cheese in breading and Italian seasonings so why frozen? You can get that at the grocery store, and you probably should instead of ordering this.
Fried Calamari 3/5 stars - now this actually does seem to be made fresh and hand battered. That being said, don't expect only rings. This comes with whole mini squids as well which may turn people off to it if they aren't used to it but some may love it. That being said they were the only ones that seemed bigger than the size of a fingerprint as all the rings were fairly small which made dipping more difficult. Served with lemon wedges and rightfully so. No ranch here like some other restaurants, it comes with marinara only (though you may be able to substitute it but why would you?). All in all, I give them an "A" for effort on this one. Not bad, but not good, certainly not worth the price they charge for it. A meager portion.
Entrees: (this is where they shine)
Chicken Parmesan with Spaghetti - 4/5 stars - well cooked and breaded, good sauce, can't go wrong. Excellent portion size. More flavor in the sauce and I'd give this a 5/5, no question about it.
Portobello with linguine - 4/5 stars - the menu describes the sauce as a creamy Marsala wine sauce. Don't expect to taste Marsala wine. If I had to guess, it was made with some type of bechamel (a versatile cream sauce used in many recipes made with flour, butter and milk) and at some point light garlic notes and nice slices of portobello mushrooms and parley with chicken breast cutlets. I cried a small tear in my heart for my linguine being broken in half before cooking, it was served with a spoon but there was no need as it was like eating kids cut up spaghetti with a fork. General rule, never ever break your pasta before cooking. That should be on request only. I'd recommend if you enjoy twirling your pasta onto your spoon for nice large bites then tell them you don't want your linguine broken. With a little more flavor and uncut pasta I'd easily give this dish a 5/5 stars.