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SPADARO - NOT AUTHENTIC NOR EVEN GOOD

I was soooo excited for my Spadaro dinner last night but what a let down. I've traveled through Italy many times and have eaten at most of the good recommended Italian restaurants around including NYC, Bklyn, Bronx and Westchester. I'm the guy who thinks Mulino's is WP is one of the worst.

Add to that I have no problem with the no-menu experience - but don't make feel like an idiot for not automatically knowing how that specific kitchen operates and what they offer as far as range. "Would you like to start off with a salad" - well I'm not sure are there ANY other options? Oh, I can have an antipasto? OK we'll have that - 12 plates come out - I swear the roasted red peppers came out of a jar - the asparagus was so woody I couldn't chew them AND IT'S FREAK'IN ASPARAGUS SEASON!!! Some had no taste and some were ok - we liked the slices of provolone. HELLO...

The wine selection experience was horrible. "Which one would you like from those wines over there?" Is there a list - no - ok - what is the price range? - oh they start at $32 but we have one for $28 - OK I'll take a $32 dealers choice - when she brought one over, just to test she had no clue - she told me it was a Merlot-Sangiovese blend - she searched the bottle but couldn't find the origin region - and yes she was searching the labels. It was fine.

I was quickly loosing my appetite so I figure a good test of a good italian place is the filetto di pomodoro. OK now the raves on this place is the AUTHENTICITY. The freak'in mushad pasta was SWIMMING IN A BOWL OF SAUCE. Have you ever even been to italy in order to get that accent?

All of the above the bill was $108 - too much for what we had but whatever. So people who like the place can now come out of the woodwork. But, you tell me this place is authentic and you bring me over-cooked linguine SWIMMING in a soup of red sauce? Sorry people - you don't know authentic.

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  1. what in the world is a filetto di pomodoro? Is there some meat involved here? Or...is this truly a filet of tomato?

    5 Replies
    1. re: docooker

      fillet di pomodoro usually includes some onion and prosciutto in addition to the tomato

      1. re: anchovy

        and so called "fillet" because the strips of tomato are supposedly cooked fast and are meant to remain somewhat descrete, as opposed to mashed -- from a long slow simmer.

      2. re: docooker

        It is usually a light fresh tomato sauce that includes garlic,onlion and prociutto. It should be light and the pasta definitely should not be swimming in it!

        1. re: wincountrygirl

          The filetto di pomodoro at Pastinas on Central Park Ave, in Hartsdale, was pretty good and it met your criteria

          1. re: JimIs

            I'll have to try it. I just love that sauce! Thanks.

      3. Spent a ton of time in Italy myself, and can't agree that there is no authenticity at Spadaro. For example, unadulterated and un-sauced fish, well prepared, stacked up well against some very expensive fare I had at expensive venues in Italy. The lack of a menu though is a definite turn-off, and I agree without the coupon discount they are quite over-priced.

        3 Replies
        1. re: addictedtolunch

          Hi - my wife had the grilled swordfish - yes not bad. But I am reviewing the place on the whole. But, addicted to lunch, my linguine was in a soup bowl of sauce - if the place is RIGHTEOUS how can that happen? I had hi hopes i guess. Also to put a jarred roasted red pepper on the table is blastphemous. Listen, I saw the big salads - they looked great - if i went in for a salad (cut up fresh lettuce, veg, etc) and a grilled piece of fish (fresh fish put on grill) I could have had a decent meal - but I expect them to be able to cook also...

          1. re: anchovy

            I am in complete agreement with you, anchovy. I thought the asparagus and roasted peppers were poor, and we were not served the mussels that should have been part of the antipasto, but I have heard reports of service of "off" shellfish. I also did not like the frenzied service. I did have the grilled "unadulterated and un-sauced fish" which was very good, but at $35 for a TINY branzino with no accompaniaments other than a piece of lemon very overpriced. We also had the salad which was way oversalted for my taste. And I agree that the pasta was over-sauced (and under pasta-ed). Are they still drawing the large crowds?

            1. re: Marge

              ok so i'm not crazy - thx Marge. yes it was full and we arrived at 9:00. i guess i'm so shocked because i heard from some normally reliable people that it was so great. we had the mussels and they were ok. i'd like to hear from some chowhounds who love this place...

        2. I just need to add - they gave is so much antipasto that both my wife and I said, 'what do they do with the left-overs? We were both thinking the same thing - they must recycle - they can't be throwing all of this food away - I'd like to know the REST OF THE STORY! Sorry, not many dining experiences actually upset me this way...