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| - A new addition to the culinary selections in historic Olmsted Falls is Matteo's. Opened by entrepreneurs Tom Grassi and his partner Dave, the theme is casual Italian featuring recipes from Tom's Sicilian grandmother. The site of restaurant is in an old bank building that previously housed two other restaurants in the past couple of years. That record would not normally bode well as the food industry is a high risk venture.
But the partners have expanded the floor plan of their site to push to the street entrance which opens to a casual bar with the dining area in the back.
As I have mentioned in previous reviews, I have some strict preferences after living in Italy for many years. But regardless of whether you know the specialties or not, one can determine quality at any level.
Here are some quick impressions of Matteo's.
Still in the developmental stage on the floor as of this date though they have been open about a month as of 4/24/2015. The hostess, while not aloof, was not the energetic, charismatic individual I would have in place to welcome diners and make them feel this was a unique location and experience. She perfunctorily ushered us to a table and said our server, Anthony, would be along.
Anthony demonstrated a lot more energy, but lacked a great deal of finesse. He did not seem to readily know the menu, but I was willing to accept that with a recent opening. Still, with a lot riding on an open, I would have expected management to better recruit and train. Have to take a few points for not being a bit more gracious in his approach.
The tables themselves sported fresh linen with a paper liner. The diner ware had great lines and balance.
We were served warm crusty bread and a dipping sauce while the first course was being gathered. Good bread with a nice crust. The dipping sauce had the consistency and taste of an Italian dressing with a few bits of peppers and tomatoes . Nice, but I probably would have seen the same thing on my salad if I had selected the Italian dressing. Some good olive oil flavored with garlic and rosemary would be a better choice.
The co owner, Dave, returned with our first courses. A wedding soup for my friend and I took the house salad. The soup was hearty and well flavored. The salad was acceptable with a minimum of tomatoes,some good field greens and red onion. Could have skipped the packaged pepperoni and thrown in some good olives or pepperacini for my tastes.
Anthony was back with our wine selections. But service technique was lacking as he attempted to hand me the wine awkwardly across the table. Serve from the right, my man.
Adequate selection of wines by the glass though an addition of a Lambrusco would have been welcome for those who don't appreciate dry wines. (American tastes lean toward much sweeter wines.)
Main course arrived with gnocchi for my companion while I took the Italian mac and cheese with a side of meatballs and sausage.
With all the other slights overlooked, I will admit the meatballs and sausage were spot on. Moist ball of veal, beef and pork with just the right seasoning. Sausage was also excellent with a distinctive flavor of fennel. Again, would have been great to get the backstory to better promote the restaurant from Anthony when we ordered on the preparation, but perhaps that will come in time as the staff truly gets on board with product knowledge.
My dish was capivati with a mix of cheeses and a type of bacon that I would hope was panchetta. Nicely done though I would have liked a bit more cheese (it was not goopy or overcooked as most recipes I find seem to be) and perhaps a presentation that indicated that it was 'al forno' - baked. Though I was told later it was, just didn't appear so. (the picture posted in the strip above is what it should look like....not was served to me unfortunately).
We capped things off with their version of a tiramisu that Anthony had included in a list of desserts he had some difficulty in describing fully. He did know that this tiramisu was more cake like than the traditonal and took extra effort to describe the 'discoloration' in the layers as the expresso flavoring. Perhaps not the most apt word to use, but we figured it out. It actually appeared more similar to an Italian cream cake, topped with fresh whipped cream and a strawberry glaze. Good portion for the money but not really tiramisu to me.
Bit of uncertainty with the bill which listed an item at the wrong price, but Dave was quick to handle it. (Still goes to show that it doesn't hurt to check the bill before paying)
Overall, a good experience with the bill coming in around $60. I am intrigued to try some of the other offerings and would return at some time in the future. The tables were filling up closer to 6 p.m. so diners are also interested in their fare. Good food, but I would suggest a heartier helping of 'Allegria' or 'joy or happiness' as the Italians say from the staff next time. " Read less
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