Do not neglect, though, the wings Siciliano, one of the more unusual and delicious takes on wings in the area-and about as Italian as basketball. More traditional antipasti, like carpaccio with a mustard aioli, or crostini with roasted cherry tomatoes and mozzarella, get things going nicely. We devoured the Margherita, topped with a superior mozzarella, San Marzano tomatoes, and not quite enough basil. The dough, made with 00 flour, has that bubbled, yeasty-good crispiness to it. On your first, a good bet for a starter, particularly with a group, is a brick oven–baked pizza. There are pizzas, pastas, and paninis, along with antipasti-the menu’s of a size that demands successive visits. The fare is classic Italian-beautifully prepared, with an eye for quality-and arrives with a nice sense of pacing. Mia Sorella regulars adore the lovely patio out back, dining as they watch cars being towed from the lot of a retirement home, which ( nota bene) does not welcome restaurant parking. It’s pleasant, though, and since the restaurant doesn’t take reservations, you’ll appreciate the large, comfortable bar, where you can wait for dinner. The atmosphere tends toward the convivial unless your idea of a first date is at Ringling Bros., this ain’t a place for a romantic dinner. Walls of ochre are adorned with nondescript artwork. The space is roomy, with a tall, ventilation pipe–festooned ceiling, cement floors, and sturdy wooden tables. ![]() “Upscale” isn’t the right word for a place where kids and families gather, but if you’re thinking it’s a plastic tablecloth–and–screw cap joint, you’ll be happily surprised. How can you tell whether a restaurant’s desserts are worthy? When diners at tables on both sides of you are asking what you’re eating, which is the question we recently fielded at Marcella’s Mia Sorella.Īn Italian eatery of some repute and lineage, the West County restaurant debuted last year.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |