I'm the pasta chef working at Toscana. I was born, raised, and trained as a chef in Italy.I have worked at restaurants all over the world including a Michelin star restaurant in Los Angeles. I would like to respond to your comments because I am shocked that you had such a negative experience.
I crafted your pasta with a little old-fashioned Pasta Maker like my mother taught me growing up. I personally slow cooked the bolognese for four hours with the finest ingredients choosen from local stores and companies.
I am very concerned by your dissatisfaction and discussed this with the waiter. It seems that there was a miscommunication. You requested the pasta to be al dente however the pasta you selected was a fresh pasta. I should have clarified with the waiter or to you personally the difference between fresh pasta and al dente. Fresh pasta can not be al dente because it is done with regular flour not with hard wheat flour.
I offer my sincerest apologies. The day you dined with us was our official relaunching week and we were still working out some glitches. We want only the finest food served to our customers. We have carefully evaluated this situation and assure that future costumers will have a much more positive experience.
I assure you that many of our customers leave our restaurant feeling very satisfied and commenting that "this was the best pasta they have ever eaten". My goal is to see the plates coming back without left overs. I check all of them so I can continually evaluate and improve. More than often, people clean the plate with a piece of bread to dry up the sauce.
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