HOME > Chowhound > Philadelphia >

Discussion

Il Pittore: SALT SALT SALT

  • 6

Oh lord. Lets just get it over with. I too am shocked at the good reviews here. It does however make me appreciate that I actually have a palate. Obviously some people have been cruel to by the gods.

Service; Seemed rushed. Took a little longer than I am comfortable with when waiting to be asked for drinks and a bread basket. I had this feeling we were just a "table" and not really customers. everything was very quick and brief and not very personal. I feel that when a dinner bill is going to run upwards of $200, I want a little more attention than I get at Wendy's.

Building; Very well done! I loved the old meets retro look, but not in a Jetsons way. Downstairs was I believe more for walk ins and had a nice bar area. It was pretty wide open and spacious. The second floor was a little smaller and intimate. The tables were VERY close together but there was so much conversation in the room that the people right next to you really weren't a bother. You're really packed in, but its still comfortable.

Dinner; Not really what I expected. Lets start with the dishes.

Pappardelle con Ragudi Cinghiale - pasta ribbons with wild boar. At the first byte I thought wow, this is good! After a second bite I realized this was reminiscent of something I've eaten before. After a few more bites it hit me - bee a roni, without the tomato sauce. All in all a good taste, but if an expensive dish at a nice restaurant reminds me of something thing that I ate out a of can for a dollar, then I we have problems Houston.

Gnocchi di Zucca - pumpkin gnocchi with mascarpone cheese and raisin. I had HUGE expectations for this when I was looking at the menu prior to our trip. They came out in "balls", about a dozen of them. It needs to mention that they also came out less than lukewarm. The texture was just not clicking with me. I feel gnocchi should either be thick and dense or "pillow-e". This seemed to be somewhere in between the two. It wasn't overly of the pumpkin flavor and just seemed to lack a positive identity to it. It wanted to be something but just could find the flavor to express itself. It was basically like sex with no happy ending.

Rombo Chiodato Cotto Sotto Olio. - Turbot with Fennel. Looks like this one also ran into a temperature issue. My second dish was also less than lukewarm. The quantity was almost laughable. I got 2 tiny fillets. I cant get ONE decent size fillet? It also seemed to have a rubberish coat to it as well. I almost had to cut it apart with a nice. As anyone knows, white fish should flake right off and be moist. This was very dry, VERY salty and not very warm. I think it was put under a warming light till the other food was ready.

Brasata D'Agnello. - braised red wine lamb. This seemed to be OK although also not very hot. The meat was moist, flavorful and fell right apart, in a good way. This was probably the best dish of the night although it personally didn't "jump" out at me as something so grand that I have never experienced before.

Dessert. Honestly, after the food I really had no reasonable expectations that the dessert would be any better than the previous dishes. Some of them looked good but at this point I was more than happy to cal lit a night.

I do realize that this is a VERY new restaurant and that they are still experiencing growing pains although I honestly don't see much improvement in the food. I really don't think I'll give this place another chance unless its a few years from now and somehow gets super rave reviews and a completely new menu.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The original comment has been removed
    1. The original comment has been removed
      1. The original comment has been removed
        1. Prior to dining there I had also read the reviews that suggested they over salted their foods. I purposely chose the dishes I did to avoid this (crudo, tuscan bread soup, cacio pepe pasta). I even asked the manager about it and he said it is a process when a new restaurant opening where the back of the house staff learns how to properly season the food. He implied it was a natural cycle, and that it would "correct" itself over time.

          1. Examine the bill carefully ( which I usually dont ! ). They charged me for a 90$ bottle of wine which we did not drink. No apologies - only stuff about how new they are etc etc.