I had the wonderful opportunity to take my wife on a long-awaited date to Catherine and Mary's, a place we'd been itching to try for ages.
We'd initially made reservations here a while back but had canceled due to the lack of valet parking at the time. Thankfully, they've since added valet service. However, I wasn't particularly a fan of its location--it's tucked on the side of the restaurant rather than the front. It felt a bit out-of-the-way and isolated, especially at night.
The restaurant itself is in a prime downtown spot, just a block from the Orpheum. The ambiance is truly delightful, and the service? Absolutely impeccable.
For anyone who has been to Italy (as we have), this restaurant's authentic approach to serving food in courses will be a nostalgic treat. The portions may appear modest at first glance, but don't let that fool you--each dish is so richly satisfying that it fills you up. My wife and I shared every course, which I highly recommend, as sharing is not only encouraged but also enhances the experience.
Antipasti
We kicked off our meal with the antipasti charcuterie board. If you're looking for the perfect appetizer, pair this with your favorite wine--it's a must-try.
Meatballs
Next up were the meatballs. Though they were on the smaller side, the tomato sauce more than made up for it, bursting with flavor and elevating the dish.
Cacio e Pepe
Now, let's talk about the Cacio e Pepe--a dish close to my heart. Confession time: when my family and I visited Rome, Italy, last spring, I became thoroughly addicted to Cacio e Pepe. For eight straight days, I indulged in it! So naturally, when I saw it on Catherine and Mary's menu, I couldn't resist.
While their take on Cacio e Pepe was undeniably good, it didn't quite match the culinary heights of the versions I had in Italy. To be fair, few places in the U.S. truly replicate the magic of Italian cuisine, which is why Italy is, well, Italy.
That said, with a few tweaks, this dish could reach Italian-level greatness. Catherine and Mary's puts their own spin on the dish, using pasta shells instead of the classic spaghetti. While this adds their unique touch, I found the shells slightly too firm, and they detracted from the authenticity of the experience. In Italy, it's always spaghetti--every time, without fail.
Additionally, the sauce, while rich and tasty, leaned a bit too heavily on butter at the expense of the cheese flavor. It was also more liquid than I'm accustomed to. The Cacio e Pepe I fell in love with in Rome had a thicker sauce with a perfectly balanced texture and flavor.
Final Thoughts
For these reasons, I'd give Catherine and Mary's 4 out of 5 stars! read more