- 総合評価 2
- 料理 2
- サービス 5
- 雰囲気 4
First, I'd like to say our server was very nice and prompt and attentive. However, growing up in New York with italian heritage, learning to cook from my grandmother and my mother authentic italian, working in New York City, and living in a melting pot resort area with so many wonderful, authentic ethnic restaurants, i'm just going to say this place was a big fail. You could tell the quality of the ingredients is not there. Making shrimp Scampi with huge semi cooked and hard broccoli Florets in a bland bland sauce without any garlic, butter, EVOO, and nearly noticeable lemon flavor is not scampi. Sautéed shrimp scampi is full of flavor, and you could pick out all the different ingredients. These shrimp looked like they were the boiled shrimp for the shrimp cocktail with the sauce dumped on it over some. if the new owner purchased the recipes along with the name, they had to alter them, or the previous owner downgraded their product.
As I predicted, the chicken pacada, which is famous for caper's lemon and butter, came out in the same bland sauce with 5 mini peppercorn size.
Capers on it. I can't even imagine how they had a small enough spoon to scoop out this little number of capers. The main dishes all came with the huge undercooked steamed broccoli. Most piccatas come with a nice side of pasta with the same piccata sauce on it. I'm not sure if they ran out of garlic. Because it wasn't anywhere to be seen chicken marsala. Typically, it has big chunks of browned garlic and mushrooms in it. Again, it seemed like they dumped a non flavorful brown sauce on top of the chicken. Kinda like cafeteria food. The chicken was cut thin, which was fantastic, and they did use fresh mushrooms.
Although the décor is very inviting, as is the large marble bar. You could hardly hear over the loud music. The panacotta dessert was very good. As was the citrus spritz made with limoncello.
Sorry for the brutal review, i feel we wasted $126 on 2 drinks, 2 diners & 1 appy