When the Molise first opened I was pleased that Salt Lake had a resturant which reminded me of my mothers cooking. She was from Abrutzi, a province that is just south of Molise in Italy. Putting delicately cooked pork with Lasagna (and with other tomato sauces) was familiar. HOWEVER, the Lasagna I had last night had tough pork sausage and the sauce was blunt, bitter and poorly seasoned. The Penne Sugo's sauce was the same and when we said it was not at all to our liking, (something I have done once in my life) the irritated waitress said, she would ""fix it."" The plate sat, untouched the whole evening. Nothing was done. This should not happen in any 9.5 rated resturant. The Gamberi Puttanes(pasta with shrimp) had 6 shrimp, $17.50.
Roasted lamb and mutton are the meats of choice in Molise as well as many vegetables and savory sauces.
Pros: it's Italian, 50% authentic
Cons: , spotty quality, overpriced
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