“Welcome to the party!” was the first thing our waiter said to us. He then perfunctorily described the menu (omitting the specials) and left us on our own as the “party” raged on. Service was inattentive at best, judging by our experience and comments we heard about mixed-up orders at a nearby table. The food, on the other hand, had more high points than low. Complimentary fresh-from-the-oven focaccia with olives and tomato relish made for a great start. And the prosciutto and burrata with roasted peppers was a dream of a plate, generous and multi-layered with arugula, basil, and drizzles of vintage balsamic (although it would have been nice if the balsamic had arrived at the same time the plate did and had been just a bit more generous). But we ran into mixed results with the cioppino mediterraneo. While the rich broth was well seasoned and brimming with fresh fish and shrimp, it was missing the promised scallops while containing a midden of empty clam and mussel shells (oh, and we had to request a spoon). On the other hand, traditional agnolotti del plin, a braised-beef-stuffed pasta ladled with a Grana Padano cheese sauce and topped with demiglace, was rich and filling. Happily dessert—a rich, nut-encrusted pistachio tiramisu, creamy and swoon-inducing—left us utterly satisfied. Lombardi had opened only recently when we visited, so we hope these were just opening jitters.
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Lombardi Cucina Italiana
A new Italian kid on the block in Uptown.