Bluesmkr63

As I am on the constant search of good Italian food. I try just about any place that I can find. I first noticed Sazio’s while picking up a pizza from the Bonsall Pizza shop. At first glance, Sazio’s looked upscale with its al fresco dinning area, and I had just finished cleaning and feeding the horses. So, I made a note to self to take the kids and to soon give it a try.

Sazio’s location is a difficult one for this style of dinning. If you are not specifically looking for it you can easily drive past it every day on Mission Road without ever knowing it’s there. So, like most things that are out of sight, they soon become out of mind as well.

As a Southern Italian snob, I will generally give a restaurant one try, and if they don’t cut the mustard as they say, I don’t go back. I will judge them on three basic items. Linguine with white clam sauce, Lasagna, or Veal Parmigiana.

On our first trip to Sazio’s, the kids and I were seated promptly by a very pretty Hostess at a comfortable table next to the front window. Our waitress soon arrived and introduced herself and took our drink order.

Seated a few tables away from us was a large party with several children, who just were not going to eat Italian that night, and kept our waitress busy for quite a while. So much so, that The restaurant owner approached our table, introduced himself to take our order.

After reading the menu , I discovered that everything was ordered al la cart, not a great selling point for me, but I ordered a salad with a house raspberry vinaigrette that was superbly assembled and dressed. I then ordered the linguine and the kids ordered, (Well, I don’t recall what they ordered)

When my entre arrived, the aroma hit me and I knew, I was in for a treat. The sauce was a white wine and clam juice reduction with plenty of garlic. The sauce accompanied my al dente pasta perfectly and was not the thin, watery, soupy after thought, many places in North county pass off as clam sauce. I ordered extra homemade bread to insure none of the sauce was returned to the kitchen.

The price was moderate and the staff was very friendly. Because of the wait we had, the owner treated me to a very nice glass of Valpolicella to enjoy after I had eaten. I have gone back several time since then and have always enjoyed my time there

I fear though for the restaurant because of it’s location, so If you looking for a good Italian meal definitely patronize Sazio’s you wont regret it.

Due to a break in partnership with the management of the restaurant, Chef Emilio is no longer at San Georgios, but the restaurant looks great. While his former Sous Chef Mario is at the helm the quality of the food hasgone down drastically. Using Chef Emilio’s creations, (Bad ju ju in the Restaurant biz), Chef Mario now lacks that ever attentive eye watching over him. And for this reviewer he just does not have the chops. Although people who are not used to eating Chef Emilio’s food may find it acceptable, those of us who are (were) regulars notice a big difference. For what was once the only Italian restaurant I would eat at in North County, I find myself once again on that never ended search for an home Italian restaurant, Chef Emilio, Where are you?

My favorite at this establishment, and my deciding factor not to return is the veal parm. Similar in plating and design, I found the portion much smaller and completely lacking in that “Made especially for you” quality. The sauce at first glance looks tasteful and rustic, but now lacks a depth of flavor regulars of this restaurant have grow accustom to. The experience was much like viewing the Mona Lisa at the J. P. Getty Museum, Yes it was nice to look at, but nothing like viewing the original.

Chef Emilio is well known for his homemade and rustic northern Italian soups. and in fact attempts to copy (recreate) his soups are made in several north county establishments every day. Such as it is, Again Chef Mario just does not have the same attention to detail that Emilio’s years of experience have. Suffering is the rich and hearty broth in his Pasta Fagioli. The warm filling experience so often enjoyed by the diners has been reduces to a bowl of caned cannellini beans and boxed chicken broth