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  • First off, the service was good and the appetizers were decent. We had the mozzarella (good) and the rice balls. Before I continue I just want to share my qualifications for even giving a review - I can cook a wide array of foods; from Peking duck, to rib roast with bĂ©arnaise, to what has been said is lasagna as good as anything that can be found in northern Italy (with homemade sauce). My wife had penne ala vodka, and while the flavor was good, the plated portion was at most worth $18-20, even by Las Vegas Strip standards, not the $28 they were asking for. I had the Veal ala Martorano. The "sauce" was basically some stewed tomatoes, chunks of garlic and chunks of Chile peppers (Serrano's), some salt and pepper over fried veal. Now for those of you who enjoy heat for the sake of heat then you might very well enjoy the "sauce". However, I find that spices-heat should not appear out of nowhere like a left jab to the face, depending on which fork full of food you happen to take a bite of. They should be infused in the dish and add to the flavor, not fight with the other flavors. That was not the case with this dish. If you think you might like the dish then I would suggest trying it this way -go buy a Serrano chile and get a slice of pizza. Then take a bite of each at the same time. This will save you the $32 cost of trying the "veal ala martorano" to see if you like it, although it may be an insult to your favorite pizza.
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