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Re: “Little Italy

Not sure what Monika's problem is either. After reading this review I went last night, Friday, to see for myself. First the vines, not "dusty", they have small amount of fuzzy on the vines to make realistic. If she had gotten close to see for herself she would have noticed this. Second I touched them and my fingers came off clean. The leaves, vines and backs of the leaves all clean. So to call a restaurant "dusty" is WRONG!! She should be ashamed of herself for saying something so false. By the way they did not look like they had been cleaned that day so unless they cleaned them after she came and before this review came out she was misleading her readers. Then the food the "special" for the night Friday was as stated a creole italian mix. I did not have it but found it funny that they seemed to have missed "special" as the rest of the world does as "SPEICIAL". Not sure if this lady smokes or what but her taste buds must have been left in the car for my dish and stole a bite of my wife's dish all had flavor. So just another review attacking Palmer Lake restaurants and the food, just because they are not in the Springs, is wrong. She missed it, missed your neighbors. I hope the other's take notice and maybe they can not get attacked too. We will be back and again we enjoyed it immensely.

Posted by foodjunkie on 04/30/2011 at 11:08 AM

Re: “Almost fine dining

Okay Folie a Deux, I owe you an appology. I agreed slightly with this review till I saw the most recent one about your neighbor, La Zingara. I have taken a different view of your place and this papers review. I will explain. First your menu tops out at 32 but most items are less than that so three $$$ is not correct. If you look at most restaurant sites, reviews and papers the range is 15 to 30 and you fall in that category. And when does price make up fine dining status, thought it was the food, service and atmosphere? Second after dining with you on Thursday, your 1/2 price wine night, I did notice you PAINTED AND STILL PAINTING, great, this was needed. But to the real reason the food. I am not sure of what Mr Schniper talking really about. I tasted horseradish, and more would dominate the whole dish. Second I noticed you have changed some menu items. I must have come during a transition time but still saw some favorites. The wine sauce my spouse had with her elk was not sweet and not bitter either so you must have fixed it or like the other review of your neighbor taste buds not working for these so called "critics". I do appreicate your explaining on why you use locals for some of your food.."I agree". Some people specialize in foods and desserts are diffently one of those. I have noticed in California and NY lots of restaurants going to this method for costs, not having to hire a person specializing in desserts, and for flexiblty. With the size of your place I can only imagine how hard it would be to have a person just to make desserts in house. The bread, not old not hard nor the butter pokey. Problem solved or no problem just another person after Palmer Lake. Thanks for a fantastic night and we will see you again soon.

CS readers should not take this paper as a good word. Get up there and try for yourself. I know you will be surprised as I was about how off they are on both places.

Posted by foodjunkie on 04/30/2011 at 10:54 AM

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