Amalfi's is like a hidden gem in Mt. Pleasant! It's in he back of the shopping center on longpoint. The owner is super friendly and his menu is actually authentic not a recreation. My family dined on a busy Monday night for kids night (kids ate free) and our service made us feel like we were in a five star restaurant! Brandon was really good. We will definately return!
I haven't been but the comments convinced me to go when I go back ..I love Italian food.Do you have one at Myrtle Beach?
Bacco is my go-to Italian restaurant in the Charleston area. I have been there many times and have never been disappointed by the food, drinks, or service. I tend to be very picky with Italian food, after living in Italy for a short time. Chef Michael is an expert at recreating and reinventing many of the traditional Italian dishes I love. I especially enjoy his ability to prepare perfect hand made pasta cooked Al dente, as it should be. His main courses are also quite amazing, and we look forward to creative specials like the seared lamb neck. While you are there, make sure you give the home made limoncello a try. I look forward to my next visit. Ciao!
Four ratings, 3 one-star, 1 two-star. True average rating: 1.25 stars.
So why does it rate 2.2 stars?
Things wrong from my visit last summer (and only visit).
1. Wait staff took over 10 minutes to say hello to the table (We, a 4 top, were 1 of 4 tables so they weren't weeded)
2. So much dust and crud on the walls that it was NASTY to look at.
3. Lack of management intervention during a scuffle between two employees. Curse words flew rampant out of one guys mouth involved in the scuffle.
4. Wait staff (all four servers), hostess and bartender stayed by the bar and talked the whole time. Drinks stayed empty and the cook had to walk the food out due to our "server" chatting at the bar.
5. Management promised gift certificates mailed due to our horrible experience to make up for the scuffled witnessed but they never came.
6. Food was marginal at best.
7. The best part was the cook who walked our food out and checked on us 2x due to our waiter loving to chat with other workers.
I've run a restaurant and I never would have allowed this lack of service to take place. I will never go there again and when friends ask, I am very honest about my experience there.
Nastiest lasagna....how do they stay open? Gross.
I wouldn't waste your Restaurant week meal here. The carpaccio and tuna were pretty flavorless, the pasta and short rib entrees were pretty good, but nothing to lure me back there. The dessert that they brought was awful. It was a chocolate covered strawberry (that didn't even taste very good), a few berries soaked in liqueur, and the tiniest apple dumpling I had ever seen. I mean.. couldn't you do a Cannoli or something? All I could think about on the way home was that pint of Ben & Jerry's waiting for me in the fridge. They lured me with their deliciously described menu, but when it came down to it, the execution fell short.
Wow! On Saturday night we had one of the best meals we've ever had in Charleston at Al Di La.
Wow. Al di la is hands down the best Italian food in Charleston. Great food, atmosphere, and staff. Highly recommend the pork and lamb dishes while you are there paired with something from their wine menu. SO GOOD. This restaurant will definitely be a repeat visit on my next trip to Charleston.
My husband and I first went to Bacco a few months ago (after passing it numerous times and saying "we need to try that place!"). It was everything we had hoped for and more. The bread is magical - very crusty on the outside and soft on the inside. The half-carafe of red wine is tasty and reasonably priced. The fettuccini alfredo is full of flavor but not as heavy as others I've had/ But the star of the place for me is the PAPPARDELLE AL TELEFONO. So simple, yet so amazing. It's just pappardelle pasta with house-made mozzarella, tomato sauce, and basil, but it's probably the best tomato sauce I've ever had. It's a dish I dreamed about afterwards. We've now made it somewhat of a tradition to go for a date night on Friday night when we're in town. I can't say enough good things about this place! You absolutely have to try it!
A disappointment. Lighting so dim made it very hard to read the menu. Brushchetta app only so-so. The antipasto tray for $16 had only a few lackluster tidbits. Place ran out of BREAD! A few hard pieces at our table, that was it.
While some at my table enjoyed their food, several did not...when a patron tried to discuss with owner, he was VERY rude to her...never, never is this acceptable, guy.
Just lost our patronage on a permanent basis.
Fulton Five is my favorite restaurant. The food is delicious, the staff is wonderful and the dining area is lovely.
its been awhile but I have been to Alessandra's many times and I do not understand why there are no stars for the rating. The fettucine alfredo is superb! It tastes so fresh, you can tell that there is the freshest cream and butter in the sauce. They have one of the best tiramisius around. It is a very pleasant quiet spot for great food and service!
Solid, but unspectacular.
Maybe I'm spoiled. Growing up in the Boston area, I was always spoiled by the North End and the Italian eateries in that area. When I lived in the area, I would look for the place that looked like the biggest dive and go in. The best place I have ever eaten Italian in was a little sea foam green two story house, total mom & pop outfit with plastic table cloths and Sinatra posters on the wall. I was hoping Mondo's being tucked in that shopping center would live up to that standard.
It was good, but I've definitely had better. The bread is good, but I'd rather have the bread at EVO or Amalfi's. I usually test an Italian place by their spaghetti and meatballs. It's a bread and butter dish, you either do it well or you don't. Mondo's was "meh". The meat mixture is fine. The beef, veal and pork combo is pretty standard. It was the texture that killed me. It was all so fine that all I could think of was that they put the meat in the food processor and then formed it. Pasta was cooked just fine, but that is cardinal sin to screw up. The problem was that there was so damn much of it. Just complete carb overkill. The red sauce is good. A good sauce can make up for a league average meatball, and frankly this sauce just didn't do that.
Not to mention that the place is a cavern. It is tremendously loud in there, which wasn't necessarily bad considering there were 8 in my party (with two kids under 5). But I couldn't imagine going there on date night without a megaphone. I would go back to give it another shot (it wasn't so bad that it doesn't warrant another chance), but I would prefer someone else pay this time.
Way over priced for mediocre food. If you can open a jar and cook boxed pasta, save your money and eat at home.
We've been to Bella Napoli several times (for lunch). We've sampled their pizza, Sausage Roll, Spaghetti with Pomodoro sauce, Fettuccine Alfredo etc. The food is universally excellent with some of it being the best I've ever had (your kidding me if anyone finds their food 'microwaved').
My minor critique is that their pizzas are just a touch cheese heavy (and they'll reduce it if asked) and the before meal bread is 'meh'. Also, time for new carpet guys.
The service has been very good. Its so strange that our experience has been so different from some the reviews. Maybe a time of day thing? My advice, try it for yourself and make up your own mind.
Since the reviews have been 50/50 - as an optimist (and a fan of the WA La Fontana) I had hopes. I'm writing this as I now have hopes of not being sick. The wine was passible - no liquor license. The pasta "special" - ravioli of spinach, ricotta and walnuts - $22. The pasta was probably made 2-3 days ago. The "cream" sauce was brownish-grey and as thick as mashed potatoes. The Saltimbocca was drenched in turkey gravy (Cisco have a sale?) We tried a quarter of our plates. Even though Antonio, our server, was charming and attentive, he knew the problems had no solution and advised the chef 'knew little English' and 'might be uncaring' . He was delicate about the possible encounter. We wanted to like this place and call it an off night, maybe visit again for the red gravy, our check ($22 for ravioli?) warranted a talk with the chef / cook. He started with "everyone else loves the food" to "I'm very busy (four tables in the restaurant, we were the last to enter @ 6:30 p.m.) I'll forgive a restaurant for an off night, but not a chef / cook for not caring. Full disclosure - he didn't let us pay for our meal in spite our willingness to do so, but his curse dismissal of us gave the initiative for this review so others can judge. However, if any old school restaurant is looking for a dedicated server, seek out Antonio - he's charming.
Man, this place is great!! Almost as Italian as Olive Garden!!
What happened to Gennaro's? As a former denizen of NYC of Italian extraction I found that Gennaro's was the only place that had the gravy similar to what I'm used to. I had dinner this week and I think that the economy is taking a toll on them and they are now cutting corners. Salad; outer leafs of lettuce, one olive, two tomatoe slices and an onion? Weak... The alfredo was disappointing as the sauce tasted and had the textrure of library paste with a faint cheese taste. Very disappointing. It seems that they are cutting back and trying to stretch a few ingredients. It will be a while before I consider trying them again.
Ate there last night for the first time, as I was kinda stuck on AlDiLa for my italian. Completely different vibe; very comfy country feel to the space as well as the menu. Start with the $19 bottle wine special, the Lucas & Lewellen Pinot Noir is a steal and was flying out to the tables. Grab the carpaccio, but split it, it's big. In fact, everything seemed big as I looked around. Certainly the veal scallopine and the Garganelli with braised pork ragu we ordered were big enough for the next day's lunch. I have to mention the staff. From greeting, (they obviously have regulars as shown by the hugs) to the table, (Michael was our waiter and very good at his job, you almost want him to sit down and join you.) But most impressive was the scanning of the room by everyone there. Every one of them look at everything as they go by, and whoever that guy in the kitchen whites was with his hands folded behind his back as he checked plates going out is scary good.
OK, here's the downside, felt a little too far away from my date at the two top. No star loss on that, next time I will try to hit one of those cushioned banquet booths!
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