Parkland​の家族の食事に使えるお店

Service was great, food was delicious……there was no wait time with a reservation!

Great Service , I did my holiday dinner and we enjoyed there Chef Prix Menu and it was perfect. Joseph was very attentive.

Love the food at Red Pine. The hot and sour soup is delicious and my wife enjoyed the wonton soup. We preordered the Peking Duck which we also enjoyed. The sesame beef was also very flavorful. The ambience is nice and the staff is very attentive. We would definitely recommend this restaurant to all Chinese food lovers.

At the height of the holidays this restaurant was busy. Despite the crowds they handled everything perfectly. Our waiter Steven was one of the most professional servers we have come across. He made great recommendations and insured we didn’t over order which can happen very easily at Matteo’s. Clams origanato, grilled squid, veal parm, shrimps Wendy, spicy rigatoni and linguine clams were all excellent. Since we sat inside we were serenaded by Sal Manza with some old time classics. A great night!!!

We were seven including 2 children. We ordered clams oreganata, a Kobe meatball for appetizers. We ordered half orders of linguine vongole, penne a la Chris (bolognese), and chicken on the bone (scarapiello). We ordered full orders of the snapper oreganata and shrimp Luciano. We had chocolate & vanilla tartufo and a pistachio tartufo for dessert along with cappuccinos. We brought two bottles of our wine as they offer a $40 per bottle corkage fee. The food offerings were all well prepared and delicious. The standouts were the Kobe meatball, snapper oreganata, shrimp Luciano, and chicken on the bone. The atmosphere is very nice and a table with a tablecloth is always welcomed. As much as the service was prompt, it was sloppy and not polished. The busboys would stack plates on top of each other to the max right at the table. Some of my guests helped by handing plates over to be stacked. When our last dish was served, the server stacked it on the other unfinished dishes. I find both of these approaches to service to be unappealing and unacceptable, especially at a white tableclothed table. In order to clear the table properly would require more than one busser so, I’d assume that they are understaffed in this area.