We stopped in around 7:00 pm on a Tuesday night upon the recommendation of some friends. The restaurant was busy, but not crowded, with a middle aged (30 - 60) crowd of business people, professorial types and "girls night out" social diners. Seating was immediate and our waiter, Dimitri, did a nice job explaining the history of the restaurant, recipes and the uniqueness of each dish. The decor is comfortable but on the edge of becoming dated or a little too casual relative to the food and service value. We ordered the pepperoni and ham pizza, the mushroom ravioli and the special, Parmesan Chicken and Gnocchi.
If you're looking for New York style pizza, this isn't the place. But if you want REAL Italian, Tenuta's is it. Many pizza places seem to skip right over the crust and focus on the sauce. Not Tenuta's. The crust was an integral part of the dish that made you wonder why other pizza crust couldn't be this good. And there was no sauce. Fresh tomatoes on top added plenty of flavor.
I always order a pasta dish to see if they make their own and if they care enough to cook it correctly. The ravioli was clearly handmade and served al dente ("to the teeth") as it should be. Bravo! The dish wasn't perfectly done, but the minor inconsistencies added character to the meal - much like Alfa Romeo putting the headlamp switches above the rearview mirror. Once you figure out that this is the way it's supposed to be, you quickly become comfortable with it. One can easily see why this restaurant has a regular crowd.
The Parmesan Chicken was flavorful without too much garlic, a common mistake when cooking Italian. My only complaint was that the chicken, gnocchi and potatoes were all of similar color and size on the plate so you never really knew which was going into your mouth beforehand. Not that you care - it all tasted wonderful.
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