What a find. Amazing gluten free pizza, speedy service, even when it was super busy, and a classic pizza parlor vibe, complete with the red checkered tablecloth. A must for those in search of perfect pizza in Monterrey.
Very nice meal, nice setting and great service tonight. I can't remember the name of our server, but she was very helpful and nice, especially when going through the Gluten Free options for me. Slight error on our part regarding the tip, but our server was very understanding and manged to her the tip she deserved.
Would be very happy to go back.
Gluten free pasta is really bad. Texture is seriously the worst I’ve ever tried. If you aren't willing to use good pasta and make an effort to cook it properly - just take it off the menu.
Premise 1. This is my first ever positive restaurant review. I do not have time to write reviews and only write one when I had a bad experience and want to warn fellow travelers. I loved this place so much that took extensive notes on the various dishes.
Premise 2. I have dined in many Michelin star(s) restaurants, in France, UK, Belgium, Italy, USA. I am Italian and lived in France and Belgium many years. I am not a food critic, but know good food and know fake. I still remember home made pasta and sauces my mother would make.
The above premised: this was one of the best ever dining experiences in many years. Food was perfectly cooked, the right combination of flavors and textures. Not too much salt and not overly thickened sauces. Just right. Perfect pasta, al dente - in the real sense of the word. The “LaPera” (Pear Salad) had just the right amount of sweet and fresh, with the candied pecans complementing the sweetness of the pears in an indulgence of fresh flavors. The Fettuccine al Pescatore (my choice), were perfect, the fresh fish not overly cooked - a difficult thing to do as cooks tend now to have the sauce with the fish prepared beforehand and when they “finish” it with the pasta it ends overcooking the fish. Hence you typically have more calamari which, because of its natural consistency, do not present this challenge. Not here, perfect mix of seafood and fresh fish. Delightful. The Tagliatelle alla Boscaiola (my son’s choice) were so good, fresh mushrooms and rich in flavor. What topped it all were the “Fiocchi al Gorgonzola” (my daughter’s choice) “out of this world” - the gorgonzola sauce (using I believe TOTL gorgonzola - otherwise it is typically overly salty) was en experience even just by itself. We later learned that the fiocchi were made by a local artisan in California. I did not know Maurizio, the owner, but got to know him through the evening, delightful and down to heart, and a real artist at heart. To my asking, he explained that he takes particular pride in choosing only first rate ingredients - I can only say that it shows in all of his creations. He was able to adapt for my wife, who has a gluten allergy, the dish she chose. Even her GF pasta (I know it is TOTL and the most expensive around - cannot say the brand to avoid advertising) was just perfect. In short: if I lived in Monterrey, this would be my go-to locanda - for a fancy dinner, to bring my friends, or just to remind me of perfectly made pasta!
Bravissimo Maurizio and Team - come to open an Osteria on the East Coast!
The location is great and the views of wildlife from the windows was very entertaining. Service was also fantastic.
Food was pretty mediocre and not worth the prices. One of the dishes we ordered was the seafood Alfredo with their gluten free pasta. The gluten free pasta completely broke apart into tiny pieces, which they charged an extra $6 for. The scallops were off—either bad or way overcooked and we didn’t eat any of them. We told the staff, but they didn’t acknowledge it, take anything off our bill or at the least apologize.
We also ordered a cheeseburger for my daughter, who took a few bites and said it wasn’t very good and wouldn’t eat more.
If you are gluten free, I would not eat here despite the gf options. I ordered the gf pasta aglio e olio and my friend ordered the same dish regular (non-gf). My dish came out with about 1/3 to 1/2 the amount of food as hers. When we asked the waiter, he said that the chef does it all by weight and there was no mistake. For $30, it was an absolutely unacceptable amount of food. Even the server acknowledged it was a very small portion but there was nothing he or anyone could do other than for me to order more food at full cost. I make gf pasta at home, and it couldn’t have been more than a third of a box of pasta at most. They don’t upcharge for their gf pasta, but I would much rather a $5 or some upcharge and get a normal amount of food than be told I have to order another $30 dish to get a comparable amount of food as non-gluten free diners.
Accommodating Gluten-Free