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| - OK. As you can see, I gave Pino's a Four Star review. Also, please notice that this is a two part review.
Part One:
Last night was my first night at Pino's. The interior is warm and inviting and a seat by the windows was great. We got there when they just opened so there was still some prep work going on and for me that's just fine. Ordered a Makers Mark Manhattan and I have to say that it was one of a very few that ranked as excellent! The only problem was that the cherry was stemless and had a pit, which, for my dining companion, was a BIG surprise. The bread and Sundried Tomato spread was excellent.
For Starters, I had the evening special Chicken Liver Mousse which was presented on French toast rounds and accompanied by a pickled slaw with dried cherries. It was very pleasant and a good choice. For an Entree I chose the Braised Beef Sugo, which was a portion of numerous slices of braised beef served over linguini and covered with the braising liquid. All of the pastas were fresh and made in house. The beef was pull apart tender, but very under-salted. There were also no salt or pepper shakers to be seen and also no ground pepper offered by the server. I would have liked the chance to season my meal to my taste...not the chefs.
For dessert, I had the chocolate mousse with berries. The mousse was a textural surprise for me. Instead of light and fluffy, it was more of an ice cream consistency. Very low on sweetness but all the same very enjoyable.
Now, Part Two:
If you're going to serve pasta dishes for $25.00 plus, You need to re-appraise your status and classification. The restaurant tends to lean more towards upscale but at a better, affordable price point. The interior is attractive, there are linens on the tables, the candles were very clever with the flame surrounded by coffee beans and the service was very good.
Things that I think should be considered are:
-New choice of cherries for bar drinks. Hopefully w/o pits, or at least a verbal warning from the server.
-Salt and pepper shakers on the tables. Swallow your pride. Not every meal is going to be placed in front of someone sharing your same taste buds.
-Coffee. The coffee was great. Usually I take cream and sugar but I was able to drink this coffee black just like a grown-up.
-Cream. Really? Little plastic creamers? Really? You're selling noodles for $25.00 and you can't present the coffee course with a bit more panache? Spring for some inexpensive metal creamers and perhaps present it with the sugars on a small tray with the beverage.
- The Disco Menu Board. What is usually reserved to announce the nightly Beer, Wing and Rib Platter is used here to tell, I don't know who, about tonight's specials. All painstakingly hand written by an employee who possesses excellent calligraphic skills. All, of course, done in vivid day-glo colors which screams at you when the black light is turned on.
Why not try a simple frame with easy rear access to just hang a copy of the specials with a title of ...maybe...Tonight's Selections. Keep a few spaced out on the bar for any patrons having a pre-dinner cocktail.
If you insist on keeping this Twentieth Century example of advanced technology, then why not mount one of those singing fish right above it.
I really did enjoy my experience at Pino's, but I think you reached your goal a while back but kept over doing and adding to an already spot on formula.
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