I dined here on a Wednesday evening. We were greeted and seated promptly.
They offer a great varied menu of typical Italian dishes and also special dishes.
I had a Sangria, refreshing and well prepared.
That evening they offered Pumpkin Ravioli with Prosciutto; what a great dish!, well balanced flavor between the sweetness of the pumpkin and the salt of the ham. It was one of the best ravioli I ever had.
Service was cordial and professional.
I will definitely patronize this establishment again.
Food- Bolognese pasta, mixed green salad, baked potato and broccoli with garlic/olive oil. Bolognese was light on salt which is good but no salt at the table. Wine was delicious italian Quinto. Coffee was good. Desert delicious. Waiter, Efrain, was wonderful.
This was a pretty good place, comparing other Italian restaurants. This one in particular was interesting since it had the "up scale" feeling but when we inquire if they make their own pasta, the server aid that they DON'T because is not easy and people won't appreciate it. I have to agree with the latter since the average people won't. I do think that in this restaurant's benefit that making your own pasta (which is not hard at all, I happen to make my own) will complement the "up scale" argument. On my visit they said that they only do Gnocchi in-house but they did not had it.
Due to this, I was not interested in the pasta and we ordered Risotto. It was actually really good.
As an appetizer we ordered the grill salsiccia which it was amazing. Probably the best one I've had. We also did Spanish Tempranillo bottle to accompany the meal. They offered complimentary focaccia bread which they claim they make. It was really good. It was weird that they brought butter and not olive oil in the plate (which we ordered and they brought).
Anyhow, I will recommend the place and highly encourage the management to consider making their own pasta (it's easy), maybe a limited batch and stated like that. I think it will make a difference.
Buon Appetito!
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EAM 707
12 months agoI dined here on a Wednesday evening. We were greeted and seated promptly. They offer a great varied menu of typical Italian dishes and also special dishes. I had a Sangria, refreshing and well prepared. That evening they offered Pumpkin Ravioli with Prosciutto; what a great dish!, well balanced flavor between the sweetness of the pumpkin and the salt of the ham. It was one of the best ravioli I ever had. Service was cordial and professional. I will definitely patronize this establishment again.
Julio Lopez
4 months agoGood food, good atmosphere.
Lyann Antongiorgi
a month agoWell worth it. Amazing staff, food and atmosphere. Raulito, our server was super helpful and great. Will come back.
Jessica Alvarez Montano
5 months agoFood- Bolognese pasta, mixed green salad, baked potato and broccoli with garlic/olive oil. Bolognese was light on salt which is good but no salt at the table. Wine was delicious italian Quinto. Coffee was good. Desert delicious. Waiter, Efrain, was wonderful.
Randy Stoddard
4 years agoThis was a pretty good place, comparing other Italian restaurants. This one in particular was interesting since it had the "up scale" feeling but when we inquire if they make their own pasta, the server aid that they DON'T because is not easy and people won't appreciate it. I have to agree with the latter since the average people won't. I do think that in this restaurant's benefit that making your own pasta (which is not hard at all, I happen to make my own) will complement the "up scale" argument. On my visit they said that they only do Gnocchi in-house but they did not had it. Due to this, I was not interested in the pasta and we ordered Risotto. It was actually really good. As an appetizer we ordered the grill salsiccia which it was amazing. Probably the best one I've had. We also did Spanish Tempranillo bottle to accompany the meal. They offered complimentary focaccia bread which they claim they make. It was really good. It was weird that they brought butter and not olive oil in the plate (which we ordered and they brought). Anyhow, I will recommend the place and highly encourage the management to consider making their own pasta (it's easy), maybe a limited batch and stated like that. I think it will make a difference. Buon Appetito!