4
Olivier F. Normandin -
2 months ago
Pretty good place overall, but it has a few challenges. The caprese salad lacked salt and perhaps acidity and as such felt overly rich. The pesto pasta was great, I love pesto. There was slight browning of the pesto though, which makes me assume the basil wasn't blanched and shocked prior to being mixed, and perhaps overworked - or simply browned due to prolonged exposure to some acid aimed at reducing bitterness. Little adjustments would make the pesto pasta perfect IMO.
The ham pizza was good, the sauce, meat, balsamic reduction and arugula leaves did the job, however something is slightly off with the cooking process. The bottom of the pizza had proper leoparding, however the top part lacked cooking. The cheese was in a semi-emulsified state, half melted, slightly grainy and oily, and the dough had not sprung properly. Maybe the temp was too low?
Wine was great, service was great, and prices are in line with the quality.