The best are better at the basics than the rest of us. That is an understanding that I've long held with athletes and also applies to restaurants. If a restaurant gives due attention to their basics, the result will be apparent. For our anniversary we ate at Al Vento where I ordered pork tenderloin with polenta. My previous experience of polenta really was as a utility, as a commodity, as: Meh. At Al Vento, the polenta became the headliner of the meal. It is extraordinary! The menu should bill it as polenta and pork tenderloin rather than the other way around. My wife had spaghetti and meat balls because she says the meatballs are the best she has ever had. Again, when a place takes care of the basics, the result will be apparent.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.