We had reservations and were seated right away, pretty good for a weekend, right?? I will say, I did have high expectations of this place due to all the love it gets on Chowhound and amongst my own family members...
The place was busting at the seams with people, but service was attentive and rather efficient.
Nice starter with the bread stick, although pretty dry mouth feel since they do not bring you any accompaniment.
a very good source told me the meatballs were amazing... and truth be told... they were... they were tasty, tender inside with a nice red sauce, which by the way, I loved that the sauce was not sweet! I hate that... this one had a very nice acidity to it... really tasted like it cooked all day. Great Start!
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| Meatballs al forno |
Another hit dish! The octopus was very tender and well seasoned, beautifully balanced with the olive oil, red wine vinegar, creamy beans, herbaciousness from the oregano and tomato really added a touch of sweetness and freshness.
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| Calamari al forno with fagioli, tomatoes & oregano |
Ok, here things start to go down hill... I hate to say this, because I'm sure I'm the only one in the world that thinks the following dishes are really not much to talk about. I may just be thrown out of Chowhoud and every foodie worthy .com place for the following comments LOL!
The bread with olive oil: Ok, I know that is what we ordered, and you really cannot tell from the picture, but trust me that this was drowning in Oil! waaaayyy too much oil... If that was remedied, the bread would b really superb.
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| Pane bianco with olio nuovo |
Let's start with the crust: They bring you a butter knife to cut your pizza... Butter Knife?? really? Yes, really! LOL
I had the idea that the bottom crust would have this extreme crunch, or any level of crunch would have suffice. instead, it was well cooked, not burned per se, but missing that extra umph! However the nice puffy edges were crunchy and very good.
This really could have benefited from a bit less cheese (although my cheese loving fanatic mom would argue against this) and a little bit of bechamel so its not all bread & cheese... A creamy element would have really saved this.
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| Bianca with fontina, mozzarella, sottocenere & sage |
Our second and last pizza made our mouth water... until it came to the table. Sad, I know, but true.
The Prosciutto was cold and placed onto the pizza after it was baked & cut!! so parts of it were getting warmed up by the heat of the pizza and others were still cold. This temperature unevenness and the fact that the rucola was not even dressed with a little olive oil, lemon or vinegar..nothing! made it almost inedible.
However, once home, we placed it in the oven, let the Prosciutto get nice and warm and a bit crispy (the prosciutto crispy) but also the pizza... oh man! waaayyy better! IMHO, that's how they should serve it... Please Mozza...??
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| Prosciutto di Parma, rucola, tomato & mozzarella |
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