What happens when a celebrity chef leaves the restaurant? Menu remains, prices escalate, quality plummets…this is the story of da Campo Osteria. I wish I knew that Todd English had left before we decided to dine at this restaurant in the Il Lugano hotel.
We first sent back the Pellegrino as the $8 bottle was flat. Returned the $12 grilled artichoke because it was stale – must have been steamed 3 or 4 days ago, put in the refrig until I ordered it, then they covered it in oil and put on the grill for 5 minutes…it tasted stale. Bread brought to the table, stale. Caesar salad ($11), was bland and croutons stale. My entrée, $33 Diver Scallops consisted of 2 scallops, sliced down the middle, overcooked and placed on hash brown-like potatoes 3 times the amount of each of the scallops – returned. My companion had the $38 Lobster Tagiolini. It consisted of a ¾ pound lobster, fresh homemade pasta and a cup of salt. Although, we did not send this back, we could not eat it as we didn’t want to temp our high blood pressure into a stroke. As both of our entrees were recommended by our waiter, we obviously had the best of the best – yuk. We refused to even look at the desert menu.
We could not believe that Todd English was affiliated with such a bad restaurant, and found out that he left about 9 months ago…both myself and companion said at the same time “no wonder.”
To make up for this terrible meal, the next night we went to Scarpetta in Miami Beach and for 30% less had a true quality, delicious and authentic Italian meal.
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