Not within a minute of finishing was our table bused. The food itself was very good, but the whole experience was rushed. It came out so quick, that it was actually suspicious how fast it came out (was this something just sitting under a heat lamp?). We both ordered pasta dishes, no appetizers. The restaurant was pretty empty, minus a few tables, on a Saturday night. We only ordered water, and you could tell he was a bit peeved.
We sat in the back and our waiter gave us the dinner and drink menus. The interior of the restaurant is beautiful and modern and they have outdoor seating both in the front of the restaurant and a secluded outdoor section in the back. We got to the restaurant a little bit early at 7:50 and the host took us to our seats. I booked a reservation for 8PM for a special occasion dinner. So the meal had a lot going for it, and a few missteps.
Although very tasty, I would have liked it a little lighter, with a slightly more bitter chocolate taste. Lastly, one of us got the chocolate mousse. I was worried there might be too much sour, but that didn't happen to this dish. Two of us got the panna cotta which had wonderful vanilla tones, light delicate texture, and a sour cherry sauce, that enhanced the dish. The pumpkin ravioli dish was also very well done, but I prefer this dish with a less sweet squash such as acorn or butternut. The cookie was doing more for texture than for taste. I was happy that the raison was way in the background, but I would have liked a little more amaretti taste. Al dente pasta, classic sage butter sauce make this a can't miss dish. The casoncelli are pasta packets stuffed with veal, raison, amaretti cookies, in a sage butter pancetta sauce. For the entree course, two of us got the casoncelli and the other member of our group got the pumpkin ravioli. However, the first two salads were too heavily salted. All dishes had fresh ingredients that played well off each other. The third was buffalo mozzarella, beefsteak tomatoes, and roasted bell peppers. The second was spinach, pancetta, almonds, pecorino cheese, and mustard dressing. The first was romaine salad with speck, apples, walnuts, and gorgonzola cheese.
Three of us came for a restaurant week lunch.
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