| Since opening in the early 1990's the restaurant has | | | | The entrees were a mixed bag. The gemelli was |
| won a variety of accolades from the local and national | | | | great. The concept of the sausage the mushrooms |
| press. The most common descriptive used in all the | | | | and the wonderful fennel infused cream sauce was |
| reviews and awards is "authentic." A word that is | | | | well executed and a nice idea. The pasta was a bit |
| often used very loosely in Dallas but one that I think fits | | | | overcooked. All in all, it was a nice dish. My tagliatelle |
| the menu and presentation of the food. The accolades | | | | was infuriating. The Bolognese sauce was perfectly |
| have slowed down as of late, no doubt because of | | | | executed and very tasty; it made me very excited. |
| the plethora of new restaurants in the area offering | | | | The pasta was way overcooked; totally disappointed. |
| supposedly authentic food. | | | | If you go to all the trouble of making your own pasta I |
| The restaurant bills itself as a place where they either | | | | would assume you would go to the trouble of cooking |
| make it from scratch or they import it from Italy. Not | | | | it properly. I just do not get it. It is all too common in |
| the first place in Dallas to position itself in the crowded | | | | Dallas to serve pasta this way. |
| restaurant market that way (Arcodoro & Pomodoro | | | | The wine list has received a variety of recognition |
| leading the way). It does show a seriousness about | | | | over the years. It is indeed impressive and has a nice |
| the quality of the ingredients which I do think comes | | | | range of prices including the ones where you might |
| through in the food. It must be a bit of a daunting | | | | want to consider a second mortgage. Relative to the |
| undertaking making all of your own charcuterie and | | | | retail values I think the wine is fairly priced. And believe |
| baking your own varieties of breads. It does seem to | | | | it or not you can get a nice glass of red wine for $8. |
| pay off in the quality and freshness of the end product. | | | | And not just some skimpy shot-glass-size pour. This is |
| The menu is a simple, straightforward classic Italian | | | | a full ΒΌ bottle pour. Well done. |
| menu. There was nothing outre or nouvelle about it. | | | | We were seated and served promptly but the service |
| This was actually kind of refreshing for a Dallas | | | | was a bit spotty and at times unusual. When we were |
| restaurant. There was absolutely no pretense that | | | | served our appetizer, which we were sharing, the |
| they were serving anything other than homemade | | | | calamari was served in one bowl with a small side of |
| Italian food. Bravo on the first point. | | | | marinara. No plates were presented to us to use to |
| As this was our first time at the restaurant I opted for | | | | distribute the calamari and there was no serving utensil |
| a very basic dinner; calamari fritti as a shared | | | | presented. So we used our salad forks and our bread |
| appetizer, insalata tricolore with Gorgonzola, pine nuts, | | | | plates to make do. Later when the salad course |
| and pancetta, and as an entree, tagliatelle Bolognese. | | | | arrived we had to use our dinner forks. And when the |
| For my companion, the insalata cesare, and gemelli con | | | | entrees were served we were finally presented with |
| salsiccia in a fennel cream broth. | | | | a new fork. The final strangeness occurred when we |
| Although calamari fritti is a very common dish it is | | | | were presented with our bill when we had never been |
| actually very hard to make well. In all candor this was | | | | asked if we would like dessert or a drink after dinner. It |
| the best calamari I have ever had. The batter was | | | | does cut down on the calorie intake, but I also imagine |
| almost like a tempura batter, very light and almost | | | | it really affects the restaurant's bottom line. We |
| invisible. The calamari was melt-in-your-mouth good. | | | | decided to have our brandies at home. |
| There was a touch of heat added to the batter which | | | | The final analysis is this. I like Mi Piaci. Clearly some of |
| gave it a very interesting flavor. Although stingy on the | | | | the luster has come off the early rave reviews. The |
| marinara, the dish itself was well worth trying. | | | | waiter, though a bit uneven, was enthusiastic and |
| The salads were largely unremarkable. I will, however, | | | | knowledgeable. Maybe with a little training he can meet |
| give it to them for not overwhelming the salad with | | | | the standards evident in the menu. The homemade |
| gobs of Gorgonzola; save it for the iceberg lettuce. | | | | bread and charcuterie is wonderful. It makes for a nice |
| And, secondly the taste of the very peppery olive oil | | | | dining experience. The wine list is great. The sauces |
| came through in the dressing. This is something that | | | | are all great. If we can just find a new pasta cook, and |
| seems to be totally lost in most restaurants. Why use | | | | make sure there is more attention to detail while |
| expensive oil if you cannot taste it? | | | | serving, it would deserve the old rave reviews. |