|
Review content:
I was greeted at the door of this restaurant by a dark, very Italian-looking gent I hoped out loud was Vinny. Indeed it was Vinny, and Vinny, a handsome hound dog of a man -- kind, gentle, calm, accommodating, -- gave us the run of the place (it was a Monday evening and there were only four other tables occupied) and asked us to choose a table. Vinny, as true an Italian as I have seen in these parts, seated us warmly with a thick but polite east coast dialect and we began. Nick, our young curly-headed waiter, who we liked right away, served us up two salads and some wine. I had a house with a home-made basil vinaigrette which was very good. I also ordered a very nice beaujolais which came out perfectly chilled. She had a pinot noir which was even better -- an Echelon, I think it was. We then had the Chicken Florentina (CF) and the Penne Arrabiata (PA). The large gauge angel hair (or perhaps it was spaghetti) in the CF was unbelievably light and buttery. The chicken was tender and juicy and seasoned so well, so subtly, we both sat there staring into the air trying to discern how they had cooked it. The PA with meatballs (extra) was perfect. They did not dumb down the spiciness of the dish for silly Americans. It was just right -- hot, but not too angry. We quickly moved to dessert which was a piece of chocolate cake and some caramel custard. The cake was slightly dry but otherwise good. The custard, which in any Mexican restaurant would be called flan, was truly excellent. Nick, the young waiter, was quiet, nice and very attentive, but not in an overbearing, I-need-a-good-tip sort of way. I asked him if Vinny was a good guy, and he said that he was the best boss he had ever had. After talking to Vinny for only a few minutes, I believed that without hesitation. Vinny's is good. They know how to cook there and they treat you right. Try it on a Friday or Saturday night -- I'll bet it's full. I am the FunkBlaster and I do not lie.
|