excellent! superb! outstanding!. i liked everything about this restaurant: its warm atmosphere, friendly and out-of-words service and very attentive waiters, authentic italian food, each dish prepared to the perfection with the highest quality ingredients, its fresh huge roses on every table that match the colors of tablecloths and napkins and every lady receives a rose upon leaving, the owner who came up to every single guest and asked about dinner.
that is the true old school restaurant. classic in every way. and that is the only way to run your business successfully.
where do i start?... every single dish was perfect. i even don't know if i should say anything else. :)
but i should mention one fact about this restaurant - they serve the white wine really cold! and that is the only way i like my wine - it makes your glass sweat. and that was the first and the only one restaurant i can remember where i did not have to wait for the wine to be chilled and i didn't add ice.
terrina della casa.
house paté. smooth but not pureed chicken liver pate, with some sweetness from sun dried tomatoes (if i figured that out correct). not greasy at all. definitely home-made!
calamari fritti.
fried calamari - tender, light, accompanied with a nice rich warm tomato sauce.
sogliola
dover sole. mmmmmm... there are not many restaurants serving this particular fish. so i'd say my big thank you for having it in your menu and knowing how to cook it - tender flaky but solid white fish filets served with very light buttery foam that accompanies it perfect just enough to accent the seafood.
pasta
was cooked to the very best. i ordered pappardelle that were not even in the menu, it was made just for me, how cool is that?! :) it came thin as a paper but wide, cooked al dente. and definitely fresh. and angel hair pasta was the best i've had - thin but solid. and both pastas were covered slightly in tomato sauce, not bathed.
ossobuco alla milanese.
the perfect. tender veal in a perfectly spiced herbal sauce coming off the huge bone filled with buttery marrow.
scalopinni di vitello pulcinella.
the perfect. veal topped with prosciutto and melted fontina cheese, as simple as it gets.
desserts.
that was "cruel" of the stuff to bring all the cakes they had so we could choose. :))) beautiful selection and prepared in the house for sure!
chocolate mousse cake ...
... was tall but light as mousse and looked like a cake because of several thin chocolate layers. not too sweet.
napoleon - one more dish that is not served very often in restaurants as its preparation is too time and labor consuming and the cake takes only freshest ingredients to be done right. superb!!! light as the air!!! sweet enough with crispy (not soggy) tender layers of thinnest puff pastry smoothed with whipped buttery cream. what a delicious way to end thegreatdinner!