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I am not a competitor but am in the industry. I have lived on the east coast and travelled extensively in Italy. Stating those facts does not make for good credentials. Firenze, I couldn’t disagree with you more about your marinara comment. That would be like evaluating a restaurant on the chicken fingers from the children’s menu (also the place you frequently find pasta marinara). As stated in my original review the lamb did indeed melt off the bone. And, I don’t have a problem with a variety of crème brulee (maple, for example) but I think it a travesty to mess with the crisp brulee on top by adding a liquid (chocolate sauce) that can make it soggy. Unfortunately that was not the worst offense because the texture and taste of the crème brulee was horrific. Anyhow, Firenze, glad you enjoyed it. Please continue writing reviews so that I know which restaurants to avoid based on your favorable rating.
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Jalapeno soup? How spicy was it?
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