October 28, 2014
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| Penne: Italian sausage, eggplant, tomato sauce and pecorino cheese - 2 J's comment > loved the bouncy texture of the penne, also appreciated that these noodles aren't lined as the penne usually is; in general I'm not a fan of the penne noodle so this says quite a bit; didn't get much eggplant, but the sausage was decent |
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| Putanesca: Spaghetti, shrimp, mussels, calamari, clams, tomatoes, chili flakes, olives and virgin olive oil - 2 J's comment > slightly fishy but the amt of spice was perfect for me; noodles cooked OK |
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| Lasagna: Homemade baked lasagne with veal, beef, mozzarella in napolitana sauce - 2 J's comment > pasta slightly softer than I prefer; could use a lot more meat; decent amt of cheese; sauce was OK |
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| Carbonara: Fettuccine, pancetta, egg yolk and romano cheese (half portion) - 2 J's comment > flavor OK but could use way more cheese, not too heavy (probably because could have used more sauce); FYI, I informed our server the lack of sauce situation and he advised this was one of the ways 'real' Italian Carbonara is made; can anyone who has tried Carbonara pasta from Italy advise if this is true?; anyhoos, our server further advised that the kitchen is willing to add more sauce if you let them know ahead of time |
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| Complimentary focaccia bread w olive oil & vinegar dip - 2' J's comment > bread soft and spongy, but not much character |
Menu
Extra Comment
Il Nido offers half portions of the pasta. FYI, our server affirmed that the only actual pasta noodles made in house are the gnocchi, ravioli and lasagna; everything else is in dry pasta form from an Italian brand.
Previous Post
Jul 5, 2012
Labels: downtown, fine dining, italian
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