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| - Another bad addition to Little Italy.
Anthony's is a newer place in Little Italy. I thought we'd try it for kicks after having poor food at other Little Italy restaurants (note: Little Italy is for tourists, not for people who know Italian food; there are better options around Cleveland).
Strike 1: environment
This place is rented and the owner has put all of $0 into it. It has no charm, the a/c doesn't work, and it looks more like a place that could double as a costume store during the Halloween season than a permanent restaurant. Cheapest chairs and tables a thrift store can offer. There was NO ONE seated inside due to the lack of a/c and only 4 tables of people outside. This should have been a sign.
Strike 2: menu
Wine here is inexpensive. A very good value on many of their wines. The food menu, however, is whacked. This is supposedly an "Italian" restaurant, but the menu does not illustrate this. No noodle selection (only 2 types of ravioli or spaghetti), and no sauce selection (only marinara or bolognese). They DO list a vodka-blush sauce on their menu, but as I will get to in this review, they don't have it. Furthermore, the pizza menu is beyond logic. For a medium pizza for say, two people, they charge $3-$6 per topping, and most toppings are $6. So a medium pizza with say, feta and spinach would be around $30. And remember, this is NOT a nice restaurant. This is a rented "space" that is dishing out food. So no wonder no other tables were eating pizza either.
Strike 3: food
I am Italian. A mix of Northern and Southern. I have been cooking authentic, Italian food since I could stand on a stool in front of the stove. The food here is disgusting, and it is clear from the sparse and bizarre menu that the owners know nothing about Italian food. I ordered, for lack of other choices, cheese ravioli with a "vodka blush sauce". Remember what I said earlier? Well, what came to me was a plate of ravioli drowning in a roux. Yes, a ROUX! That's flour and butter to thinken gravy (those of you who don't cook), and there is no reason on this earth that there should be a roux on a plate of pasta, or any other plate. I sent it back, and the waitress assured me that there was no flour in it. Really? So you, Cleveland waitress who pronounces "marinara" as "mayrinayra", are going to tell me what is and is not reality? I said please bring bring me the spaghetti and meatballs instead (sadly, this was the only other choice on the menu).
Strike 4: service
The waitress came back 5 minutes later and said that she knows for sure that the sauce doesn't have flour in it. I replied that whoever told her that lied to her, which she responded was the owner. I said, "then the owner lied to you. You brought me a bright yellow, heavy, pasty mess of flour and butter. It was not pink, it had no marinara in it, there is NO CONFUSING it (blush sauce is marinara plus a dash of cream and butter to give it a bright pink and light consistency). The waitress that doesn't know food or how to pronounce "marinara" had the audacity to argue with me. If I weren't with a table of very gentle people, my Italian side would have erupted here. Instead, I just took a deep breath and waited for the peasant-food spaghetti and meatballs. By this time everyone else at the table had finished what they wanted to eat of their meals, so we waited. And we waited. Finally, I asked that the spaghetti be put in a take out container. And a 25 minutes later, the spaghetti with meatballs arrived. I left a 15% tip which was overly generous given the circumstances, but the waitress was very nice up until the sauce incident, and we left, determined never to let anyone come to this shameful attempt at a restaurant again.
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