| rev:text
| - Having spent many a happy hour and dinner time at this location when it was Joe's, we anxiously awaited the remodel and new opening. They did a great job of opening up the inside and the patio is a super nice environment for eating outside (despite the motorcycle noise on the street). The place was full with people giving it a try and time will tell if the crowds continue to flock. Having been in food i know the need to build "activity and excitement" in a place so it doesn't seem like a morgue with classical music however.... with so many hard surfaces in this place (walls, floors, ceiling, tables, etc.), the noise level almost made it impossible to hear someone 3 feet across the table. Think about some softer items somewhere. Even in Italy they hang tapestries.
As my companion said, "nothing to make me really want to come back." Let's face it, there are more Mexican and Italian places around than you could eat at in a year, so there's got to be something special to make you revisit other than location. I was disappointed enough to have the same feeling after such anticipation.
First, I hate when restaurants are so pretentious as to bring out your "portion" of wine in a small carafe and pour it into a large glass (that seems the size of a football next to the portion) hoping you'll be impressed with their effort to dirty another container on your behalf. Sorry, just pour a nice glass of wine and bring it out. And it really does makes the portion look small. I'd rather have the wine than the experience. OK, it's a personal thing.
Second, as a test of new places, especially Italian, I try the Caesar salad. Not sure why but it's always been an indication. Well... Disappointment Central. I hate sending things back but there was as much taste as one might find chewing on their gym socks - maybe less. If there was any garlic at all, it's only cause it was walked through a room with garlic on a counter. You can usually taste the tang of the lemon juice...not to be found. It was a real disaster and I'm sure the creator is spinning in his grave somewhere in San Diego. If you like Caesar salads... I'd pass on this one.
Next, I wanted to try something different so I jumped on the Short Rib Ravioli. I'm always up for something new but maybe good short rib meat shouldn't be chopped, mushed and pureed. For some reason, the taste and texture belonged in a old age facility for people with no teeth. OK, I like my meat with texture and chunks. I guess the other thing was that the very rich beef stock sauce combined with the filling was really overwhelming. It would have been great over a nice charred steak with mushrooms and onions but on delicate pasta? Not so much. I've had great sauces and unique items and fillings at some terrific places but sometimes it just doesn't fit. Move on.
And overall, the waiter must have been extremely new (like 5 minutes?) as his attention to guests and quick, relaxed knowledge of things wasn't there. We deliberately waited a bit before showing up here so as not to get caught in the grand opening fray and to let things settle in a bit. Staff training is PARAMOUNT in a place of this projected level.
My last thought is about pricing. Italian and Mexican food places can be among the most profitable. After all, their menus are mainly based on less expensive commodities of rice, beans and flour. I was hoping this was a nice normal affordable place to sit and eat and enjoy some quality yet casual Italian love from the kitchen in a nice friendly neighborhood eatery. We didn't want to pay over $75 or $100 to do it. OK, they have to recoup the money put into very nice wall coverings and lighting and it is a nice atmosphere but... don't do it all on my check.
I never want to be unkind and maybe I should cut the owners some slack but hey... this isn't their first place so experience should count for something. Anyhow, with all that said, it might be worth a return visit to try their pizza which comes out of a nice looking wood burning oven. i'll update later as the motivation strikes me to repeat.
Just keeping it real!
And get rid of those little carafes.
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