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Vinnie's at Night

After reading so many glowing reviews I was anticipating a great meal this evening. What I got, called "pasta al forno" was a plate of tasteless mush. The pasta was so far from al dente it was hard to tell what kind it was. My wife's Eggplant parmesan was not much better. Sure, it was 40 bucks for the two of us, and the portions are huge, but I've had better out of the freezer case.

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  1. I had the pasta al forno there too. Pretty dreadful stuff. I don't know what they put it in it, but it really achieves that "canned meat pasta" flavor. There wasn't enough sauce, either- it seemed to have been left over for too long, to the point that the pasta had soaked up all the surrounding sauce.

    1. I like Vinny's and I'm sorry to hear about the bad luck here. I get to Vinny's at Night maybe 4 or 5 times a year and I almost always lean toward the Pork Chop with vinegar peppers.
      Pasta al Forno just doesn't sound like a dish I would order out at any restaurant to be honest with you....still, no excuse to be served mush, and if I was ever going to order pasta at Vinny's, it would be their homemade pasta.

      1. I've never had their pasta al forno, but their sides of pasta have always been pretty al dente.
        In any case, that's very inconsistent with my multiple past(a) experiences.

        Also, not to diss the OP, but checking his other posts, it seems like he is no stranger to hyperbole. "Better out of the freezer case?" That's throwing down the gauntlet, my friend.

        I have been to Vinny's over a dozen times and it has NEVER been anything other than delicious. It's one of my faves, so I feel like I need to "represent"....

        4 Replies
        1. re: Bob Dobalina

          Thats too bad I was going to bring a couple of buddies there. That al forno always got rave reviews. It is his version of Lasagna. How were the Chopsw/vinegar peppers?

          1. re: Northstar22

            I really like the Chops with vinegar peeppers here. Enough for 2 big meals. If I visit Vinny's 4 times a year, I get this 3 out of the 4 times.

          2. re: Bob Dobalina

            No hyperbole, I would rather have had a stoufer's lasagna. I will have to take it on faith that my experience was not the norm, but the pasta I had really was mush, as though it had been sitting in a steam table for a couple of hours. My wife's side of angelhair was way overcooked as well.

            1. re: SmokeDawg

              Though to be fair, al forno means oven baked, and typically for this dish the pasta is cooked al dente to start, then baked in a sauce, in which it softens as the flavors meld. It's not supposed to be al dente like fresh boiled pasta. No excuse for lack of flavor, though.

          3. In addition to the chops, the braccioli is very good, as are the chicken parm, the fried calamari, and the homemade pastas.

            BK

            1 Reply
            1. Yes, the porkchop agridolce is fantastic -- my dc had an osso bucco that was also great. We had the antipasti bar, which had a great selection, but the food itself was only so-so.