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  • Oh boy...this place is really hurting for some help in the kitchen it seems because the restaurant was not full to capacity and we waited at least an hour after ordering two pasta dishes and a veal parm. We also ordered bruschetta and even that took about 20-25 minutes to get to our table. Really? It got so bad I'm pretty sure I saw other tables walking out and my group talked (semi-seriously) about having a pizza delivered while we waited. I actually felt bad for our waitress because she was running around to tables apologizing every time she got to one because no one was getting their food in a timely manner. She said it was because they had a lot of take out orders but I didn't see anyone picking any up. She also said our food was up next but then I saw other people being served ahead of us, including a table who was seated after us. Don't play with my heart like that, lady. In any case, I wasn't thrilled about tipping after waiting so long but the waitress was generally nice and offered a glass of free wine and beer to our table. Unfortunately free booze can't get my time back so at this point I was hoping some amazing food would be the saving grace of this place, too bad for me though because it wasn't. When our food finally did arrive it was...fine. The bruschetta tomatoes were nice and fresh; the bread was some kind of soft sesame bun (maybe a sausage bun?) which I thought was a little weird but whatever. I had the seafood linguine with white wine sauce and it was about average. The sauce was okay and there was a decent amount of seafood but it was oddly dry, even when I mixed the noodles. I have to say the prawns were quite lovely though, very tender. It included bay scallops, muscles and calamari (cooked a little unevenly but not bad) as well. The slopiness/rushed job was almost hidden but not quite. TLDR: Overall, food not worth the wait and the price was average; there are much better places for Italian food all over the city. Had high hopes for this place but wouldn't go back unfortunately unless it was for take out because I guess that's more important to their chefs?
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