When we arrived early on a Thursday evening, we were the only guests in the restaurant. That didn't last long, the dining room filled up fairly quickly. I'm not sure if that's typical or if it was because it was the last day of Restaurant Week. Our server was attentive, and the owner was exceptionally friendly and welcoming.
I really debated whether or not to write this review. In hindsight, I probably should have spoken to the owner directly. My impression is that he may not regularly taste the food himself, because I find it hard to believe he would knowingly serve dishes that were this mediocre, particularly the desserts, which were pretty inedible.
We started with the stuffed arancini and the tomato-based mussels. The arancini was generously filled with short rib, which I appreciated, but the texture was extremely dense. It felt as though it had been packed too tightly, likely to keep the filling intact, resulting in an unpleasant mouthfeel. The mussels themselves were cooked properly, but they lacked flavor. The tomato sauce was thin and bland, missing garlic, herbs, and depth, honestly reminiscent of something poured straight from a can. A few simple additions like fresh garlic, herbs, and tomato chunks could have elevated it significantly.
For entrées, my friend ordered the short rib. While the meat itself was well cooked, it was served atop a mound of overcooked risotto. It was surprising to see risotto overcooked, especially given how quiet the restaurant was when we arrived. I ordered the veal scallopini with Gorgonzola sauce after seeing it on the menu and thinking the pairing sounded interesting. I enjoy both veal and Gorgonzola, but together they simply did not work. The cheese completely overpowered the delicate flavor of the veal. I ended up trying to scrape it off because the combination was that unpleasant. The veal itself was tender, but its flavor was entirely lost. My side of spinach was unevenly seasoned, overly salty on one side and completely bland on the other.
The desserts were, unfortunately, the low point of the meal. The pistachio custard was terrible, there was far too much gelatin, resulting in an off-putting texture, and there was virtually no pistachio flavor at all. It was green, and that was about it. The profiteroles were mediocre at best. The frozen ones from Costco taste better.
While the atmosphere is cozy and romantic, the food alone would prevent me from returning. It feels like the kitchen desperately needs new cooks, or at the very least, someone consistently tasting the food before it leaves the pass.
My confusion was that I saw great reviews, maybe they didn't put their best dishes forward for RW. My theory is you're not gonna put your best dishes forward to entice the customers to return, why even participate? read more