Report a problem
Judy's Book takes violations of our Terms of Use very seriously. We encourage
you to read through our
Terms of Use
before filling report with us.
After careful review, we may remove content or replace a content warning page before
viewing content deemed offensive, harmful, or dangerous.
Additionally, we are aware that there may be content on Judy's Book that is personal
in nature or feels invasive. Please note that Judy's Book is a provider of content
creation tools, not a mediator of content. We allow our users express their opinions,
but we don't make any claims about the content of these pages. We strongly believe
in freedom of expression, even if a review contains unappealing or distasteful
content or present negative viewpoints. We realize that this may be frustrating,
and we regret any inconvenience this may cause you. In cases where contact information
for the author is listed on the page, we recommend that you work directly with this
person to have the content in question removed or changed.
Here are some examples of content we will not remove unless provided with a court
order:
Personal attacks or alleged defamation
Political or social commentary
Distasteful imagery or language
If we've read the Terms of Use and believe that this review below violates our Terms
of Use, please complete the following short form.
|
Businiess name:
Carniglia's
|
|
Review by:
citysearch c.
|
|
Review content:
$14-$30/person.
The flavors of every dish is unlike any other typical Italian restaurant. It's food is stylish in flavor and is the most unique I have ever had. Trust me, I have been to many Italian restaurants.
I had the Pollo a Pera which had chicken tenderloin, borque pears, gorgonzola cheese, proschuitto, tomatos, sage, and honey tossed with bow tie pasta. This dish was out of this world with many layers of flavor. It was savory, sweet, and aromatic. The portions weren't too small or large but enough to fill you up. After being seated, complimentary buttery foccatia bread with parmesean balsamic vinegar dip is served. other dishes listed below may not be on the menu anymore but the chef can still cook them upon request:
Veal with sherry cream
Clams with linguine in a wine sauce
Pollo a Pera- highly recommended
lobster ravioli-made from spinach pasta. creamy, smoky flavor
Pros: great flavors, exceptional recipes, gorgeous view&setting
Cons: long wait for food, portions can be biggr
|
Reasons for reporting (512 characters left):
|
|
Reasons are required.
|
|
or
Cancel
|