Heading there next weekend - anyone have reviews or recommendations on what to order?
Comments ... #
I had veal marsala there last week. Husband had the spaghetti mainara. I had a flat bread appetizer that had goat cheese and basalmic vinegar and fresh basil - cant remember the name. He had a ceasar salad. My veal was very good, the sauce was light and silky but a little lacking in marsala flavor. I would get it again though. The spaghetti marinara is top knotch if you're a pasta lover. I do wish they would offer angel hair pasta. My husband is a great officiando of ceasar salads. Says this one was somewhat lacking in true ceasar flavor, knowing him, probably garlic. The appetizer was the grand hit of the meal. They have an extensive and somewhat pricey wine list. This is our third meal there in about 4 months. You really cant do too much better in Toledo for Italian. The prices are reasonable. Service was perfect. Compares very well to Ciao's. (We haven't been there in a while though, things might have changed.)
We like it a little better than Mancy's Italian. Last time at Mancy's the kitchen wasnt having its best night. Where as LaScola was a tad under spiced, Mancy's stomped all over the spice rack in comparison.
I've always been a fan of there Chicken Marsala and they have a great Caesar.
Recently ate at their location in Findlay. The four of us really liked our meals. I can't remember what everyone had but I had the Osso Bucco and it was outstanding!! One of my fellow diners was sorry he didn't get it. Try it, if a chef is willing to braise meat, and do it correctly, then take advantage of it. I doubt you'll be dissapointed. Enjoy.
I love LaScola. Gotta be one of my favorite restaurants in Toledo. The perfect meal for me would be the wild mushroom bruschetta and the penne bolognese.
^ yep, what they all said. I keep forgetting about it (out of sight, out of mind) but now I'll make a point of going back. It's the only Italian place I've been where they will serve gluten-free bread and pasta if you need it. The interior seems sophisticated but comfortable, which is a rare combination.
Meh, I've had better. Hadn't been there for several years - when I thought it was the best, most authentic Italian in the area. We took a longtime friend there for his birthday early on a Saturday evening a couple months back.
We began with a flat bread appetizer (very good!) and Calamari - soggy and lacking flavor. The Caesar salads were comprised of wilted Romaine lettuce, a forgettable dressing and precious little Parmesan.
We all had some type of pasta dish for our main course - while they were "ok", they were nothing special. Dinner for three (no dessert) with a total of two cocktails and two soft drinks - $135 + tip.
Would be in no hurry to return. You can certainly do better in the area - especially for that kind of $$.
where do you prefer to go for italian? we've not found much success in the area for that genre.
I miss Pasta Fina - Gil made the best Caesar in town, hands down.
Family ate at Zia's over the holidays and we usually get an above average meal. Worse experience ever...
upso: Though we haven't been to either of these establishments in some time, we've had outstanding meals at both Biaggi's and Mancy's Italian - though I will say that Mancy's seems to be hit or miss.
Some rave about Ciao but I've never been there. Have also heard good and not so good about Calvino's but have also not been there - perhaps others who have could chime in.
Truth be told, most of the time when we want good Italian - I cook it at home or we take a day trip to Cleveland's Little Italy.
I've been to Mancy's and, as Foodie said, had good means and bad meals.
Usually if I'm in the mood for Italian, I'll go to Giovanni's in Detroit. Or cross the street and grab a great Italian sub from Gonella's.
My family went to the buffet they had on a couple of holidays. Terrible. We thought that the eggs tasted moldy, which was strange.
The service was also very bad. It reminded me of one of the restaurants you see on Kitchen Nightmares.
I can't speak to their regular menu as I only went for the Easter buffet, but what I had was outstanding.
For Italian I'm with SensorG I miss Pasta Fina. I also miss Dominicks.
How does Sebastiano's on Heatherdowns compare to LaScola, Mancy's Italian, Ciao, etc?
Have not been there in 2 years, but thought the food was very good. Admittedly, I felt the prices were a little high for the portions and drink menu.
LaScola is fantastic. Good food, a classy/hip/comfortable joint......run by long time Toledoans. This is exacalty type of place we need to support.
How does Sebastiano's on Heatherdowns compare to LaScola, Mancy's Italian, Ciao, etc?
Seba is always there cooking. I like that. I like most of their stuff, but it is not quite as good IMO as any of the three that you mentioned. Smaller menu. Still good. Just lacks the "grill" element. The soups are canned, the only pastas available are Farfalle and Fettucini. It is a small place, and not the same kind of atmosphere as the big joints, but that can be a good thing sometimes.
If you are in the neighborhood and hungry, it is worth stopping.
The Picatta is too lemony, but the Salmon in Vodka Cream Sauce is quite good. Lasagna is good. Prices are reasonable. Bar drinks are hand-poured. There is always a unique special of the day in the $10-$15 range.
Noteworthy: Seba makes "Pal's" homemade ice cream and will sell you a to go container of amazing vanilla bean ice cream and some good fudge for a reasonable addition to your bill.
Thanks JR. That's good to know. I am still looking for a local restaurant that serves Italian food that is a notch above these places. Perhaps ZaZa's on Secor at Executive Parkway will be the one.
Thank you, everyone, for all the comments and suggestions!
We are heading there tonight & I will let you know how it went !!
Mixed bag last night.
Nice, attentive waitress.
Seating was roomy, especially for a party our size.
Food was good. I had lasagna, other had dishes like pizza, chicken diavola, spaghetti.
All thought the food was tasty
When the servers (not the waitress) brought the food to the table, there was a problem. Our tables were in a little alcove with a curtain at one edge. As the server took my daughters pizza plate to her, he had to ease past the curtain. The pizza was a bit larger than the plate, and the food rubbed against the curtain, actually moving 2 pieces of the pizza from the direct contact. The server then used his bare hand to adjust the pieces back to normal position on the plate before setting it down for my (adult) daughter. I asked, and she did not want to send it back, saying that she didn't plan to eat that much anyways. I thought it was very unprofessional of the server not to automatically take it back after brushing the food against a curtain.
Anyone else ever have this type of experience at a restaurant?
it probably happened somewhere along the line and I didnt think anything of it. Not ideal, but not the end of the world in my book. Some people are more sensitive about that kinda stuff than others.
@shamrock44-I bet you don't want to know how many different hands actually touch your food before you see it (in most restaurants)...
Doesn't seem to be that big of a deal to me either.
Nope, I wouldn't be bothered because it was pizza. If it was a souffle and the server was sticking fingers into it, that would be different. I'm also OK with bare hands on a server ... if people who brought me food were wearing plastic gloves, I'd be afraid I was in the hospital! I think the "no bare hands" rule applies more to counter service, where workers handle money and also prepare food.
Food service gloves are only effective when the person using them puts on fresh gloves after touching anything other than the food being handled. I see it all the time - food service workers remove the gloves, stuff them in their pocket, work the register, then put them back on to handle more food. No thanks. That said, I don't expect my restaurant server to wear food service gloves - but I also don't expect them to touch my food with their bare hands.
shamrock44: Yes, a curtain dragging against my food would bother me. The server touching the food bare handed would bother me even more.
Yes, I'm well aware that a dozen people may have handled my food behind the scenes where I didn't see it occur but I try to avoid the kind of restaurant where I suspect that may occur.
Am I pickier than most - yes, I freely admit that I am. But I really don't care to see someone who may have just rubbed their itchy/runny nose touch my food bare handed.
As for La Scola, during the visit I mentioned above, a server other than our waitress delivered some of our food as well. Their servers are dressed in all black. This server looked as though he had been rolling around on the kitchen floor - and the restaurant had just opened for the evening.
At the I-HOP n Airport Hwy.I watched a server drop her cleaning cloth on the floor while wiping tables. She promptly picked up the cloth and continued to wipe tables with it. I quietly complained to management. They apparently took her aside and said something to her about it, because she then glared angrily at me for the remainder of our meal. She was not our server.
That particular I-HOP is under new ownership. That server is no longer there. But I cant get that image out of my head of her wiping the tables with a wet cloth fresh from the floor.
you know what they say......You never, never, ever want to see the inside of a kitchen at a mexican restaurant.....had to assume eventually a mexican restaurant drop would be coming too this thread
The problem with wearing gloves is that people seem to think that their 'hands" are clean because they have the gloves on. They don't seem to realize that everything they touch with those gloves has now contaminated them. I've seen people scratch their head, open doors, handle money, and then go on to handle food, all while wearing gloves. It's been said that food handlers that don't wear gloves have "cleaner" hands than those that wear the gloves, as they are more aware of things they have touched or things that may be on their hands, so they wash them more often. True story from a friend I have that works in a flour mill in Nebraska: A customer called out of frustration that he could not get his bread to taste just like his grandmother's. He was using all of the same ingredients and it just wasn't right. The miller asked the customer how he was mixing his dough, and the customer replied that he was using his electric mixer. The miller told him that was the problem. The grandmother used her bare hands, which contain salt and natural oils that become part of the dough. Watch any chef on tv (Rachel Ray, Mario Batali, etc.) NONE of them wear gloves. I know there are things that go on in restaurant kitchens that I would not care to know about, so I don't let myself dwell on that, but rather, enjoy the food that was prepared for me by someone else other than myself. (One time I was at a particular hot dog shop at Westgate and the serve actually started eating the fries off of my plate as he brought them to my table-and this was an older guy, not some kid-gross!)