Month Visited: 12/07
05/08 revisit: Nick, the owners’ son was again our waiter, but the parents were not on the premises. We shared the evening’s special salad - arugula and fennel in a blood orange and lemon dressing. Ms. Westie’s entrée was mezzelune di Vitello con Porcini - homemade half moon pasta filled with veal and served with peas, prosciutto and porcini mushrooms in a light cream sauce. I chose the evening’s special pasta – homemade wild mushroom ravioli in a mascarpone cream sauce. All three dishes were outstanding. I used a restaurant.com certificate.
12/07 This restaurant is very much a family affair with the wife serving as
maitre d, the husband reciting the night’s specials and the son serving as our waiter. We shared a Caesar salad that was disappointing, but our pasta entrees saved the evening. Ms. Westie ordered ravioli do zucca al burro e salvia - homemade ravioli stuffed with roasted butternut squash, topped with brown butter and sage. I ordered the mezzaluna di vitello con Porcini - homemade half moon pasta filled with veal, served with peas, prosciutto and porcini mushrooms in a light cream sauce. Both pasta dishes were bursting with flavor and I rated mine as the best entrée of the trip. We used a coupon for 50% off a second entrée that I located on the Las Vegas Review Journal’s (RJ) website
Would Eat Here Again:
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From: Kensington CT USA
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