Started with Artichoke app.. delicious and more than enough for all 4 of us .. Gnocchiâs were amazing .. absolutely delicious.. and again .. very generous portions . Forced an Affogato at the end and happy we did ! Amazing .. so delicious.. perfect end to perfect dinner !
We dined Saturday night, enjoyed Frutti de Nare and Veal Marsala. Everything was superb! One suggestion add Cab to your wine list..
No parking., biggest draw back. Walked quite a ways with elderly partner. Valet was full. Environment noisy. Everyone ends up virtually yelling at each other, which just makes it worse. Food great, service perfect. It's too bad the other entities ruin the experience.
Delicious homemade Italian cooking - like it was from grandmas kitchen.
Was Excellent ð
Our waitress, Gaby, was wonderful. We were seated in the back room, and it was like being transported. Our food was amazing from start to finish. We cannot wait to go back.
I watch advertising on tv end up going over for dinner the whole experience was bad, Food was not good red sauce on chicken Parmesan was very acidic for my taste but hey could be me you know! We will not come Back.
This was the second time in a row that we have been disappointed by our meals. We had three people and all three meals were marginally acceptable. It's now off our list.
Great service and food
So the question in my mind is: Was this place as great three years ago as I remembered it? Because last night's visit wasn't great. The server (Linda, was it?) was truly delightful but whatever's going on in the kitchen and with choosing the wines has either gone downhill terribly in the last 3 years or I merely got lucky the night I went in 2019 and had a good experience. The pasta-fagioli soup was more like a ragu. It had white beans, half of which were cooked and half of which were dried and crunchy. My theory was that two batches of either the soup or the beans had been mixed into my bowl. The salmon came and was arguably decent, but the skin had a black grittiness, as though it'd been sauteed in grill-brick residue. It was unsalted -- that is to say unseasoned, which is not a trait that issues from a kitchen making sophisticated cuisine. The accompanying polenta cakes had just as much skin as the salmon! They were unpleasantly dry indeed. The dessert, which was a slice of chocolate cake, wasn't bad, but one could argue it had that tendency of modern mass-produced desserts to be loaded with sugar. At least its manufacture was outsourced to a kitchen capable of following a recipe, albeit one full of sugar and chemicals. The biggest offense yet was the wine. My goodness. What kind of plonk squeezed from acidic sad second-press grapes was the Montepulciano? Exactly the same question for the sangiovese: utterly lacking in any poetry whatsoever, along the lines of supermarket plonk. Worse yet, after I advised that the beans in the soup were uncooked and hard, there was no bother to remove it from the check! I merely got word back from the kitchen that someone was "sorry" about the amateur stew before me. So the question remains. Was Russo great before the pandemic bled off all of the restaurant industry's employees? Or was it never? I don't know but I'm not inclined to return to see if my 2022 visit occurred on a bad night.