We began with a Chardonnay from Bannockburn from Geelong Australia. Great balance and a very pleasant oak.
Amuse bouche cheese with home made potato chip. With slivers of almond.
The quality of the food and the preparation is spectacular. As good as the best in Italy.
My wife had ravioli, mozzarella and tomato basil and pine nuts.
I had the scampi, green pea, cream with mozzarella cheese and caviar. Absolutely wonderful. The ingredients were so fresh and delicious. The caviar added that little bit of
The Kobe beef is worth the trip from Los Angeles. He said he cooks it twice. Searing once then letting it rest. Then cooking in the
oven for a minute then searing again before serving.
This is cooked perfect medium rare. This is the best steak that I have ever had anywhere.
It was sprinkled with Malden sea salt from Wales. The cut was a perfect thickness about one inch thick. Juicy and very tender. It was medium rare all the way through.
The carbonara was al dente and the sauce was mild in its Parmesan cheese. I cannot believe the touch that chef Gianluca has. He said he learned a lot from his grandmother in Bologna.
Thank you grandmother!
The people without exception have been trained to be aware of every need one has. This happens here from everyone.
Whomever is responsible for training and selecting the staff needs to be acknowledged. Thank you
I will complete my review after returning for tomorrow nights dinner.
I just received a beautiful birthday card and origami from our delightful waitress Mana. She was so sweet and a real treat to have as a waitress. I asked her to come to work to be our waitress the next evening.
We are back for our second night. Chef Gianluca said he would be happy to make a special spaghetti bolognese for my wife, using beef instead of pork.
Yes it is a basic dish but was scrumptious. There is nothing like having a master make your basic dish.
Thanks again grandmother.
The amuse bouche is potato and veal with a Balsamic vinegar.
Cold pasta with sea urchin and caviar.
The quality of the sea urchin is the highest level. The caviar complements sea urchin and pasta perfectly.
The veal crusted herbs blend with butter and bread crumbs. Rhubarb fresh sauce blended with red wine sauce. Pickled radish.
He made a special salad for my wife with tomato, mixed greens, cucumber and red onion.
I have to add that they have a very selective wine list. Very appreciate for their dishes.
The half bottle of rose from New Zealand was really beautiful and worked really well with the food.
The service is of the highest level both nights.
I highly recommend this restaurant and particularly Gianluca. Do yourself a favor, come here and if it sounds good to you it will be. The Kobe beef that I had last night and the peas and shrimp scampi and the pasta with sea urchin are worth the trip where ever you hail from.
Thank you Gianluca you are a food magician.
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