| rev:text
| - It's not going to be pretty!
To start off, let me just say that my husband and I know what real Italian food tastes like. My mother-in-law is born and raised Italian (Tuscany region). My husband was raised with home made Italian foods and lived in Europe growing up, in the 80s. We lived in Italy for 3 years, getting plenty of exposure to the food and wines and culture.
On to the review-
First when we ordered our food, our waiter proceded to tell us that the style of the servings sizes is "Modern European" because the sizes were small. This is why he kept pushing us to order an appetitizer. We declined, as I was trying hard not to laugh in his face. Modern European? No where did we eat in Italy or anywhere else in our travels was there anything small about our portions. I order the fritti di mare ( I LOVE seafood, esp. fried); my husband ordered the gnocchi with a bleu cheese sauce.
Our food arrives. Oh boy, not good. His "gnocchi" looked like short spiral pasta. My fritti di mare was defintely fried to the point of dehydration. We questioned the pasta dish as soon as it hit the table (hence my unawareness of my own dish). The waitress said the pasta was hand made in the kitchen and that a fork was used to give it that spiral look. Sure, we believe you (note the sarcasm).
I took two bites out of my food and pushed it aside. Everything was dry. Seafood fried should never be that dehyrated and tough to eat. Also, if it is fried right, there should not be pieces almost completely burnt.My husband proceded to eat more of his dish and still did not like it. We were both unsatisfied.
The owner of the restaurant happened to be on site and he came over to talk to us once he heard the disappointing news. We explained what critics we were about the food. He was shocked that we were not happy. He sits down at our table and we get to talking. Next thing we know, he's called the chef over to our table so we can tell him personally our feelings about the food. First, I explained to the chef the condition of my own dish- much shorter to talk about than the pasta dish.We then explained to the chef what we had expected about the gnocchi dish. The owner said that what we were describing was not gnocchi but the chef said we were right. The chef then told us that the gnocchi he cooks with is flour based (not potato based like it is in most places in Italy) and that it comes from Sardinia (not made in the kitchen, pressed with a fork for the design like the waitress said).
Props to the chef for being honest.
What everyone else was saying did not seem right. The owner is saying one thing and being wrong. Even the waitress was wrong. At least we did not have to pay anything.
We are both very VERY hesitate to eat there again, despite the owner cordialness. However, we would go there to enjoy the wines, which they offer in 1oz, 3oz, and 5oz servings.
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