decarli

beaverton's finest.
a staple in great dining since it opened, this review is long overdue. fortunately, the restaurant doesn't need any help as there is always a well deserved line. with a fantastic happy hour you can roll into dinner, and then spend the last part of the evening in their fine wine bar.

it's a true farm-to-table, in the restaurant knows how to put agoodmeal together. there are always the staples: an amazing espresso roasted short ribs, a delicious chitarra, and a rolling handmade pasta dish (that is usually to die for).

you can do a traditional steak or an oven roasted chicken, or a braised pork shoulder – and never go wrong. there really is something for everyone. on the lighter fare, there are several because that does that are great for an appetizer or a meal.

it's not uncommon to have the decarli's roaming the floor, and checking on some of the new menu items. i remember a fantastic table so i discussion on a squid ink pasta that had just rolled out, and here was the chef checking and trying to refine the recipe.

the food is supported well with a solid staff. the wait staff is knowledgeable and are. long-term employees, the bar staff knows how to pair both wine and drinks, and makes some of their own fine cocktails. definitely worth trying.

decarli is making sure that beaverton is not overshadowed by its larger portland cousin in the dining section.

mothra says............ do as i say, not as i do.

my inlaws were visting to
portland on friday past and wanted to go out for a nice dinner.  i
suggested decarli and we made a reservation.  we arrived at 6p and were
seated promptly.  tamara met us as our server and passed out the
menu’s.  ok....   lets get right to it. 

the cuisine is really
tasty.  k had the chitarra with ricotta, peas and pancetta, with an egg
yolk,  i had the seafood with spaghetti.  my mom in-law had a large
pork chop and dad in-law had the tagliatelle with meat
ragu.  k and i split a vinegrette green salad and really enjoyed a tasty
berry liver pate for a hors d oeuvre.
  we brought with us our two bottles of assorted red wine and enjoyed them with our
dishes.  the chefs are amazing and the menu is really
well done.

now the bad news for this 2nd
visit.  while presenting our salad, tamara asked if she could take our
entrée order.  i mentioned that we wanted to take our time with the
evening.  tamara insisted that she would not put the order in to the
kitchen.  but, 10 minutes later while still enjoying our salad, four entrees arrived with her halfway
apologizing as she ran to the table. 
also, earlier
i asked for a substitution on
pasta vs spaghetti.  she encouraged me to not engage the chefs
as the chefs don’t like change in the kitchen.  really?  had i not been with my in
laws i would have gently pushed the envelope a bit more with tamara; but did not.  i did not appreciate
the total control and lack of flexability that came with our server. 
  don’t get me wrong, my spaghetti with evoo, lemon, shaved garlic and seafood was
very tasty however, i believe i would have enjoyed a different pasta with the
same entrée.  will i be back?  no.  not for some time.  not because of the chefs preparation but because of
the overwhelming total lack of flexabitity from tamara.  i think not for a
while.  too manygoodrestaurants out there.        mothra says.... 3.0 of 5.0

not bad . . . but?. i have been here several times and each time has been good; but, last night i would characterize as "not bad, but?" every place can have an off night and last time was it . . . the beet salad consisted of a sliced beet with a few pieces of (what i will call) garden weeds along with four or five mandarin orange slices (canned?). not nearly asgoodas so many other places that make a great beet salad. the pizza (mozzarella and basil) had no taste whatsoever with a crust that was similar to cardboard in texture.

as i said, every place can be off and so i will go back to see if this is the case; and, if not, i will remove my "like" vote and explain why. pending......

the short rib sandwich came out on a focaccia type bread. it was a perfect bun. the description of the short rib sandwich said it had a cabbage slaw on it, but i never saw any slaw. it did however come with a side salad. the meat, but good, but it would have really beengoodwith the added slaw.

one of my favorite places. menu changes with the seasons but the pork is always agoodchoice. i've gotten a taste for the polenta fries. last visit was a party of four and we had the pizza as an app. thin crust with a lovely sauce. it was a fight for each and every piece. deserts end meals on a high note. only down side is that th place is normally full and with a pretty high noise level.

we sat at the bar and mark waited on us. we had a pizza and the tagallia with wild boar and omg unbelievable. the food was fabulous the drinks weregoodvery friendly atmosphere, chatted with other patrons. will go back.

excellent food and service. we had dinner june 14. excellent service from tamera. drinks and winegoodand reasonably priced. food excellent and priced appropriately for quality. it was crowded and noisy which is only problem. it was recommended to us by friends we trust. they were right. we will be back.

i have been a number of times and they fail to upset. food is great and the beef short ribs are a must. living in beav., it is fantastic to not have to go to the east side of town forgoodfood.

a haven in the burbs. i've been to decarli at least 4 times, sometimes for dinner as well as for happy hour. the menu changes frequently, but some of my favorite dishes include their short ribs with spaetzle ( order it if it's on the menu), their crispy, thin pizza's, the ravioli and gnocchi.i like the hip, yet comfortable space with high ceilings and brick walls. if i lived closer i'd go more often, but when i'm cravinggooditalian food with a modern twist, i head to decarli !