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| - We came in ahead of their dinner rush, and were seated promptly. Bread was served, which was moist and included two different varieties. Good stuff.
On the menu it says all fresh pastas are made in house daily. Although this may give the impression that all their pastas are made in house, in fact it is quite the contrary. It deceptively means that all of their pastas which are homemade, are made in the restaurant.... Oh, so it is a play on words in an attempt to trick the patron?
I was interested in a seafood dish and asked if the pasta in the dish was homemade and fresh. The waiter said in order to get that dish with the homemade pasta it was going to be $7 more than the price of the entree, which was already $20. So I am paying a third of the price of the dish for homemade pasta? No thanks. I then asked which of the entrees already came with the homemade pasta, and the waiter said only one dish had the homemade pasta. Despite the pasta situation, I decided to stay with the Fradiavolo with "marinara sauce" and asked for the noodles on the side.
We placed our order, were served our soups and salads soon, and received the Cannelloni and Fradiavolo shortly thereafter.
On the plus side, the mushroom soup was one of the best we've ever had. Very earthy, rich, and flavorful. If I had a hankering for cream of mushroom soup, and there were no other known locations for a great soup, I would likely come back just for that; kudos.
The Cannelloni, which was supposed to be "baked in bechamelle" looked as if the two crepes were baked, then topped with sauce afterwards. The meat inside was pale, and the dish seemed under-seasoned. We decided to switch it out for a veal dish.
The seafood fradiavolo, which was supposed to be in a marinara sauce (which gives the reader the impression that it would be thick like a traditional marinara sauce), was in a thin, broth-like sauce. Regardless, I was satisfied with the taste of the dish and the sauce, but the reason I ordered the dish was because I thought it would be unique with a thick sauce, whereas other restaurants typically serve this type of seafood dish in a broth-like sauce. The shrimp had the tails on, which I though was odd given that all the seafood was submerged in the sauce. In order to de-tail the shrimp I needed to get my hands dirty, which seemed out of place in this type of restaurant.
The replacement veal arrived soon. The sides were delicious, the veal however was not. It again was bland, pale, and soggy. Although the preparation of veal scaloppine should include breading and being sauteed, this veal seemed like it was almost boiled, rather than sauteed. The veal had a lot of white floating fat pieces, those that you get when boiling a chicken and not straining off the fat. Next, when cutting into the veal, a large artery was immediately found. We questioned the staff, and they said the veal comes in daily and is hand-trimmed. Well props to you, but if the veal is hand trimmed, wouldn't a large 1/4" artery be easily found in a thin cut of veal?
Despite being let down with the entrees, we decided to try the Tiramisu. It was decent; we did not find lady fingers in the dessert. Instead it was layered with a more traditional cake. We are suckers for good Tiramisu, but we were let down.
Recapping:
Good - Cream of mushroom soup, appetizer bread.
Ugh - Bland and soggy meat, artery in veal, all the pasta is NOT handmade (expect to pay 33% more to get this in your dish), tails on shrimp in a sauce dish, and the small restaurant got quite loud later in the evening with the accordion player stopping at every table.
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