Two of us sat at the bar to wait for the rest of our party. The grissini, which I know are made at Drago's bakery, were STALE! Having just returned from Piemonte, home of grissini, I know how they are supposed to be. The bartender agreed, saying that they come daily, but sometimes sit in a humid part of the kitchen and get that way. They serve them anyway. People don't know better. A sign of things to come? \r
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Yes, indeed it was. The foie gras raviolini that everyone raves about came underdone and chewy, not close to al dente. We sent it back. When a new plate was unceremoniously slid (yes, slid) onto our table, it was clearly a half order, unadorned. The other primi we had were the squid ink risotto, which was very good, and the rock shrimp rigatoni, which was unremarkable with a bland sauce and nothing fresh about it. Entrees: 2 of 3 veal dishes were so-so and the tenderloin special with prosciutto was very good. The lamb was ok, tender yes, but the flavor was overwhelmed by a sweetened balsamic reduction that was poured all over the chops rather than saucing the plate. The T-bone that was called Bistecca Fiorentina was a decent quality steak. It was not prepared or served in the Fiorentina style, seasoned with kosher salt and cracked pepper, served on a bed of arugula and drizzled with olive oil. There was none of the above. Salt and pepper and olive oil? There was none to be found and we were never asked if we'd like any. Service was minimal, with the waiter not returning to our table after courses were served. With our entrees, we received no knives. I had to get up and go to the bar behind me to get them since we could see our waiter dashing by without so much as a glance - impossible to make eye contact. A very disappointing evening, especially after all the reviews. Corkage - $25 per bottle, waived for one bottle. There are so many good Italian restaurants in Los Angeles - none of us would return.
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