My girlfriend and I visited Izi twice for dinner during our one week stay in the Maho Bay area.
Our first visit, on Sunday, July 27, 2014, I had the caprese salad and she had the Caesar salad. Both were excellent For dinner, she had angel hair with 4 Formaggi sauce and I had the melanzane alla parmigiana – main course size. Both were great. The eggplant is a must have. Light, airy - words I never thought I would use to describe this Italian dish - with mozzarella cheese. The best ever.
On our second visit on Friday, August 1, we started off with the La "Salsiccia" appetizer – grilled spicy Italian sausage skewers, corn polenta, Gorgonzola cheese. For dinner, we both had Caesar salads and the eggplant was so good, I had it again, only an appetizer portion. She had the gnocchi with 4 Formaggi sauce (she loves their cheese sauce…). The gnocchi was one of the best we had ever tasted. It was light, fluffy, melt in your mouth goodness.
The service is also impressive. There is even a wireless device at the table with 3 push button options - service, bread, check. Based on our experience, you won’t use it other than to test it like I did to see if it works. It does.
Which brings me to Deon and Lourencia. They were part of the excellent service team that made our dinner so enjoyable. I say team because you will meet several members of the talented Izi staff during your meal, which is what ensures a perfect experience. When I pushed “service” on that wireless device just to see how it would play out, Lourencia appeared at the table in a flash. I asked how she knew and she pointed to the device on her wrist and grinned….I was not her first device test.
Note – on our visits, they included a 15% tip (“SVC”) on the bill.
Don’t miss Izi in Simpson Bay and tell Deon and Lourencia that Paul and Donnie say hi and we will see them again in May 2015.
P.S. – when I asked how they got the eggplant so light and airy, I was told they used to fry it in olive oil and the eggplant would absorb a lot of the oil. Now, they slice the eggplant thin, brush only a little olive oil on both sides, and then bake it in the oven between sheet pans of some sort. Sounds like a health food to me! Hats off to the chef on that process.
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