Mr. Guido Says: *****
Food: Chicken Marsala over penne, fried calamari appetizer. Food is served family style, very large portions - and that is what's important at an Italian restaurant, this is not some nouveau place, its honest, good food. Chicken marsala was well prepared. Chicken was tender, the sauce was of a nice consistency. The pasta was al dente, as it should be, but most places get this wrong, and overcook the pasta, making it too soft. Fried Calamari was very tender and the marinara, which came out in this antique looking pan, was the best I've had. The chef at Piccola Bussola has been here since the restaurant opened 20 years ago, and it shows. You can tell he truly cares about the food he makes. Service was excellent and professional. Atmosphere is casual and relaxed, yet upscale at the same time - it doesn't try to hard. Prices are reasonable for the amount of food served. Definitely one of the best restauarants, Italian or otherwise, on Long Island. I do think Mrs. Guido is nitpicking a bit with her French Martini issue ;).
Mrs. Guido Says: *****
First visit had chicken marsala over penne with a fried calamari appetizer. Fried calamari was the most tender of any places I have sampled from. Marinara was flavorful without being too garlicky. Marsala sauce was filled with mushrooms and of a nice consistency, and the chicken was so tender you could cut it with a fork. Penne was also al dente. Chicken Francese was also well prepared but the sauce could have had more of a lemon flavor to it. The atmosphere was relaxed and semi-casual but still maintained a sense of class. They need to invest in Chambord so when people order a French martini, they can well prepare it rather than serve a cheap knock-off. Good for business: keep cute little old Italian men by the door to compliment female patrons.
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