mk the Restaurant | June 17, 2011

868 North Franklin Street

Chicago, IL 60610-3114

http://mkchicago.com/index.swf

Miller-Stein Ranking

Our food experience | 5.0 Buckeyes

Quality | 5.0 Buckeyes

Cost | 5.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 5.0 Buckeyes

A Spring tasting menu | 54

Artichoke

Chilled artichoke soup, manila clams, lemon, raineri olive oil, parsley

Asparagus

Roast purpule asparagus, morel mushrooms, parmigiano-reggiano

Walleye

Grilled lake erie wallere pike, fava beans, baby leeks sorrel, fennel vinaigrette

Ricotta & apricot

Nono’s ricotta cheesecake, caramelized apricots, pistachio coulis, apricot granita

French fries and truffle sauce

MK Restaurant in Chicago

The Proposal Night

We’re sorry for the lack of pictures; Stein and I were concerned that the restaurant would frown upon us taking pictures. We were also just too wrapped up in the excitement of the evening!

Stein confessed to planning every minute of the night he proposed. He began by selecting a Chicago native favorite.  MK Restaurant, located a short walk from the hustle and bustle of Michigan Avenue, the outside of MK doesn’t do the restaurant justice. When you walk inside, you’re shocked; the glass vaulted ceiling, pristine white table clothes and fabulous china catch you off-guard.

We were greeted by the friendliest host and hostess we’d ever come in contact with and were shown to our beautiful table. We were promptly approached by our server who was ready to tend to our every need. Stein had read online that the service at MK was like no other; the attention they pay to the diners and the care they take when taking your order and delivering food was phenomenal.

Stein started with water and then decided to get a glass of wine. After selecting a pinot grigio it was my turn. I selected sparkling water and a glass of sauvignon blanc. Both glasses of wine were served in a large glass with generous portions (plenty for the entire meal).

Stein was particularly attracted to the Spring Tasting Menu, a pre-selected variety of menu options. After reading the description, we were both sold, we both went with it.

The first course was a small piece of salmon on a lightly toasted piece of bread with a sauce and cheese. It was a perfect way to start the meal, it got our taste buds ready for the magic we were about to encounter.

The soup was the first substantial item on the menu. An artichoke based purée with a sprinkling of cheese on top served chilled was a great way to officially start the meal. The base was creamy, but not too thick and tasted great. A variety of bread was also brought out at this time which complimented the soup well.

The next course was an asparagus and mushroom salad. Like we’ve written about previously, asparagus is very difficult to cook correctly. MK’s asparagus and mushrooms, however, were incredible. The perfectly cooked vegetables were marinated in a sauce that was very unique that blended perfectly with the vegetables. Stein and I both made sure to clean our plates.

The next course was the main course; grilled walleye was brought to us on a bead of sautéed baby spinach marinated in another delicious sauce. The walleye was small and manageable and didn’t have the extreme fishy taste I often fear. It was a very mild fish that tasted very fresh. Stein would never forgive me if I forgot to mention the French fries. MK is popular for its French fries with among other things, so we had to try them. The fries lived up to our expectations, sprinkled with seasoning and fresh herbs, the fries were served with a creamy truffle sauce that has a mayonnaise type consistency and taste – very delicious!

Next up was the dessert, which we were thrilled to try. A cheesecake-like pound cake served with grilled pears and apricots with a citrus sauce. Just reading the description was mouth-watering and the first bite and all bites to come were better than we imagined. The light a fluffy cake mixed with the warmed fruit was excellent.

I’m not sure if it was the excitement of the night, excellent food, great service or ambiance, but this was one of the best, if not the best dining experiences the Miller-Stein duo has ever had. A night ending with a sunset horse and carriage ride along lake Michigan with the most incredible person by your side… how could I ask for anything more? Well, the surprises weren’t done yet... Stein planned the most magical day and proposed!!

What will happen to the name of the blog you ask? Well we’d like to leave that up to our readers! Do we:

1.     Leave it the same, stick with the classics

2.     Change to Dine with Stein & Stein

3.     Change to Dine with the Stein’s

4.     Change to Dine with Stein squared

Don’t worry readers, you have time!

SPAGIO | June 9, 2011

1295 Grandview Avenue

Columbus, OH 43212

http://www.spagio.com/

Miller-Stein Ranking

Our food experience | 4.18 Buckeyes

Quality | 4.6 Buckeyes

Cost | 3.5 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

Bruschetta Pizza | $14

extra virgin olive oil, roasted garlic, diced tomatoes, Parma prosciutto, mozzarella cheese, & fresh basil                 

Vegetable Pizza Roll | $13

spinach & bell peppers roasted in garlic, artichokes, asparagus, mozzarella & cheddar cheeses finished with roasted red pepper sauce                 

North Atlantic Lobster-filled Ravioli | $17

served with fresh Parisian carrots, sugar snap peas, tomatoes, & a light beurre blanc sauce

Grilled Chicken & Spinach-Filled Ravioli | $14

served with Parisian carrots, sugar snap peas, tomatoes, & creamy pesto sauce, topped with shaved Parmesan Reggiano & fresh herbs

Dinner with the Walsh-Yauk Duo

Always up for a dinner adventure with great friends, our companions, Walsh and Yauk asked us if we’d like to try a spot we had often walked by, peered in the windows of and wondered about.

Spagio is a hard to miss Italian restaurant in the heart of Grandview. Along the main drag, Spagio has a great view of the beauty of the town. Known for their wood fired pizzas, Spagio is always suggested to those looking for an authentic, fresh and full of hearty flavor pizza.

We decided to plan our dinner on the early side to avoid the crowds and ensure a parking spot in Grandview. After finding a parking spot fairly quickly we walked over to Spagio and were seated immediately upon arriving. Our hostess was gracious and showed us to our table. Walsh and Yauk arrived just a few minutes later and we ordered drinks.

Yauk went with an intriguing looking drink with actual herbs infused for added favor. Yauk explained that the drink was strong, but full of fantastic and interesting flavors. Walsh decided to go with the sangria which she really enjoyed. The fruit added to the drink was a nice touch and the flavors were very “summer-like” Walsh explained. Stein went with his usual, diet coke and I decided to stick with water.

After contemplating our dinner choices we were each finally able to come to a decision for our meals.  We all had a chance to catch up and chat while we awaited our dinner. We didn’t have to wait too long and our dinners were arriving.  One thing we noticed right off the bat was the portion sized. Some meals seemed to look like they would be more “filling” than others.

Yauk went with the North Atlantic Lobster-filled Ravioli - served with fresh Parisian carrots, sugar snap peas, tomatoes, & a light beurre blanc sauce. A little unsure of the portion size, Yauk dove in with an open mind. Yauk explained that the sauce was rich and creamy and was pleasantly surprised to see that the dish encompassed real meat. Yauk thoroughly enjoyed his ravioli alongside his drink, a great combination!

Walsh decided on Grilled Chicken & Spinach-Filled Ravioli. A bit overwhelmed by the amount of food on her plate, she didn’t let that discourage her. Walsh explained that the dish was well cooked and prepared well. The components of the meal were fresh and hit the spot.

Stein went with the Bruschetta Pizza.  Stein is always looking to try something new, never afraid of intriguing sounding items on the menu. Per usual, Stein was not disappointed by choosing something new; he really liked the Bruschetta Pizza and stated that is was better than he was anticipating.

I, on the other hand, played it safe. I decided to select the Vegetable Pizza Roll - spinach & bell peppers roasted in garlic, artichokes, asparagus, mozzarella & cheddar cheeses finished with roasted red pepper sauce. I opted out of the variety of three cheeses and just went with the mozzarella, which I did not regret. The one cheese was plenty and the veggies tasted garden fresh, which is always exciting. There’s not much worse than old flavorless veggies and Spagio has exceeded my veggie “snob” expectations.

Overall, the service at Spagio was excellent. The meal was a bit pricier than we thought before dining there. The prices are clearly labeled on the menu, though. It’s hard to find a great tasting, authentic feeling and comfortable socially Italian restaurant in Columbus, but I think the Walsh-Yauk duo along with the Miller-Stein duo found just that.

We highly recommend Spagio for a great dining experience with fantastic friends, family or a date!

Hubbard Grille | June 4, 2011

793 N. High Street


Columbus OH, 43215

http://www.hubbardgrille.com/

Miller-Stein Ranking

Our food experience | 4.6 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 4.0 Buckeyes

AGAVE COOLER | 10

Watershed Gin, Pure Agave, fresh squeezed grapefruit and lime juices, fresh basil

ARUGULA SALAD | 5.5

Organic arugula & mixed greens, tossed in a poppy seed vinaigrette, dried cherries, goat cheese and crispy shallots

GRILLED VEGGIE | 10

Thinly sliced grilled zucchini, yellow squash, portabella mushroom, bell pepper, tomato, red onion, herbed goat cheese spread, brioche, fries

SCOTTISH SALMON | 19

Pan-roasted filet with local butternut squash purée, sautéed spinach, chive oil

GRILLED CHEESE | 9

Ohio Artisan cheese, creamy cup of five-tomato soup as your side

Hubbard Grille 

Our neighbors and good friends, the Algie-Measelle duo, invited us to join them for dinner. Algie, one of our neighbors, had asked her Dad to visit her and we all wanted to take him to a unique Columbus hot spot. We ended up selecting Hubbard Grill in the Short North.

True to form, we struggled to find a parking spot in the Short North for about 15 minutes. The Short North was hosting Gallery Hop, which is put together every first Saturday of the month. Gallery Hop allows local stores stay open a bit longer than normal and attract Columbus-ites and tourists from all around. Several of the wine bistros along High Street are open for wine tastings and give generous pours.

After finding a parking spot Stein and I met up with the Algie-Measelle duo and Algie’s Dad at the restaurant. We were greeted right away by our waiter who wanted to take our drink orders. Algie’s eye was immediately caught by a mixed drink, the agave cooler. It consisted of Watershed Gin, Pure Agave, fresh squeezed grapefruit, lime juices, & fresh basil. Algie had spent most of her last quarter of her first year as an MBA on a marketing project involving Watershed Gin, so she was thrilled to see a brand she had worked so hard to market on a local menu. Algie described the drink as “incredible.” She explained that the basil was a very unique element and she would have never thought to mix it with gin. She also explained that the flavors were so potent and intriguing, even after the sip “new flavors were developed during the aftertaste.” After her excellent review Stein decided he would also like to enjoy the agave cooler. Measelle went with a local beer, Algie Dad went with a white wine while I stuck with water. Stein, Measelle and Algie’s Dad all enjoyed their beverages.

We took several minutes to review the menu and all ordered. Stein and I decided we would share a meal. We started off with an arugula salad which had organic arugula & mixed greens, tossed in a poppy seed vinaigrette, dried cherries, goat cheese and crispy shallots. The salad was incredibly fresh and the sweet dried cherries blended will with the strong tones of the goat cheese. The dressing was distributed perfectly and didn’t overwhelm the salad. Both Stein and I were pleased with how fresh the lettuce was that we wanted to experiment with more veggies on the menu. We decided to go with the veggie sandwich, which is comprised of thinly sliced grilled zucchini, yellow squash, portabella mushroom, bell pepper, tomato, red onion, herbed goat cheese spread, brioche, and was accompanied by shoestring fries. We were a bit nervous that the sandwich would be soggy because of the moistness of the veggies, but it wasn’t at all. The veggies were grilled to perfection and, while still being packed full of flavor, didn’t cause the dish to be soggy. The shoestring fries were great; thin, crisp with a hint of salt, they melded well with the sandwich.

After much internal debate, both Measelle and Algie’s Dad ordered the Scottish salmon, which included pan-roasted filet with local butternut squash purée, sautéed spinach, and chive oil. They both ordered the dish medium well in hopes to have the fish cooked and warmed all the way through. Both Measelle and Algie’s Dad agreed that the fish was fresh and the bed of spinach and squash purée were perfect combinations. The fish was tender and full of flavor and was from the mouths of both, “quite satisfying.”

Algie went with the grilled cheese, which is described as Ohio Artisan cheese, creamy cup of five-tomato soup as your side. This wasn’t just any old grilled cheese. The bread triangles were made with a multi-grain wheat bread packed with flavors from the seeds. Algie really enjoyed the classic tomato soup with her grilled cheese. The soup was creamy and tasted crisp and was a fresh twist on the traditional grilled cheese and tomato soup. Algie was very satisfied.

Our waiter checked in several times throughout the meal to make sure we were having a pleasant meal. One, somewhat frustrating, aspect of the evening was the “rush” style of eating. The individuals clearing plates off tables appeared the instant you’ve taken your last bite, sometimes even before you’d swallow. The restaurant was packed both because of Gallery Hop and because it was a weekend, but that’s never an excuse to rush your diners. Other than the pushiness of the table clearers, we found it hard to gripe about our experience. The Short North location along with the modern dining style of the restaurant makes Hubbard Grille and great Columbus restaurant for the Arts District diners and diners from all around Ohio.

Miller-Stein, Algie-Measelle and Algie’s Dad all give Hubbard Grille high marks and recommend checking out this fun, energetic, and delicious Columbus hot spot.

Piada | May 21, 2011

1315 W. Lane Ave., 


Columbus, OH 43221

http://www.mypiada.com

Miller-Stein Ranking

Our food experience | 4.4 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.5 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.5 Buckeyes

Service | 3.5 Buckeyes

PIADA
VEGETARIAN w/ PARMESAN ALFREDO | 5.95

Thin crust dough made from natural organic flour, grill item, fresh vegetables & sauce (with or without pasta)

PIADA
VEGETARIAN w/ POMODORO | 5.95

Thin crust dough made from natural organic flour, grill item, fresh vegetables & sauce (with or without pasta)

Piada Italian Street Food is centrally located close to campus on Lane Avenue in Columbus. Piada has been described to us as the Italian version of Chipotle with its made to order buffet line style of dish decorating. When we entered the restaurant it felt exactly like a Chipotle in terms of style; modern, metal and a fun atmosphere. Stein was graciously armed with a gift card for a free Piada from a fellow MBA student who opened another Piada location in Bexely and wanted a Miller-Stein review of the restaurant.

Stein and I entered the line and both selected the Piada option. The chef places a tortilla on a small flat grill, spreads oil overtop of it to crisp it up and lets it get hot enough to develop some bubbles. The chef removes it and you slide on down to the tough part, the food selection.

Stein went with a vegetarian Piada, and decided to add the angle hair pasta to his dish. Stein also added peppers and onions, asparagus and chose an parmesan alfredo for his sauce. The toppings were next in line and Stein chose various toppings. The servers wrapped it up like a burrito and covered it in foil to keep it warm.

I too, went with the Piada option and chose to go meatless. I was intrigued by the pasta in a tortilla and went with that also. I chose just the peppers and onions and a sweet tomato sauce for my Piada and quickly moved on to the toppings. For my toppings I selected tomatoes, spinach, cheese, mushroom, artichoke and romaine. The server then wrapped my Piada and we found our seat.

We both unwrapped our Piadas, Stein smartly just unwrapped half of his so the foil could support the lower half of the giant wrapped piada. Without thinking I unwrapped the whole thing and it immediately started falling apart. The crispiness that the warming of the tortilla causes mixed with the moisture of the sauce is a deadly combination. Upon biting into our Piadas we both really liked what we tasted. The fresh vegetables with the sweetness of the sauces were very tasty. Stein and I both traded bites with each other and were shocked at how different they were from each other. The sauce made a huge difference; Stein’s was heartier while mine was sweeter and lighter. The assortment of fresh vegetables was refreshing, so rarely do restaurants have such a wide variety of great tasting vegetables for the customer.

We were both very excited about the style of the restaurant and the ability to create your own dish and feel like you really had a hand in making the dish great. The ability to decorate your dish with only things you enjoy and avoid things you don’t is fantastic! One thing Stein and I wished we had tried was the unique looking Italian soda station, we vowed that next time we would try it for sure. And also the Piada stick which comes in pepperoni and artichoke

We were both very satisfied and full by the time we were done and even though I had to resort to eating my Piada with a fork toward the end, it was still just as delicious! This could be a Miller-Stein favorite for quick, fun and fresh Italian.

PS Thai Tai | May 17, 2011

1577 King Ave
Columbus,

Columbus, OH 43212

Miller-Stein Ranking

Our food experience | 2.2 Buckeyes

Quality | 2.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 2.0 Buckeyes

Beverages | 1.0 Buckeyes

Service | 2.0 Buckeyes

Pad Thai Vegetarian  | $6.75

Pad Thai Chicken |  $6.75

Located in Grandview off of King Avenue, Thai Tia is a fast food style Thai restaurant. Known for its fast service and good quality food, Stein and I decided to check out Thai Tai one evening after school and work. As we walked in we were surprised that we were one of two couples in the restaurant. We ordered “fast food style” at the counter.

Stein ordered the Chicken Pad Thai and I proceeded to order the vegetable Pad Thai. The cashier proceeded to ask me if I was “a vegetarian,” perplexed as to why he would ask that since the food I was ordering shouldn’t even touch meat, I paused for a moment and said no. Because of the pause the cashier asked why I didn’t answer right away. I didn’t feel like explaining the fact that I was thinking in my head “what are you planning on cooking it with, animal lard?”

We didn’t have any trouble finding a seat and were only sitting for about five minutes when our food came out. Stein’s dish came out sitting in a bed of liquid; almost a soup underneath his noodles and mine came out animal free without the sauce.

Stein seemed to think that the sauce at the bottom of the noodles made the dish somewhat soggy and didn’t allow for the flavor to stay on the noodles. The chicken pieces were very large, and looked a bit unappetizing. Stein explained that this Pad Thai was nowhere close to the caliber of Pad Thai he has had in the past.

My dish looked very similar to Stein’s but had a bit more color with the veggies. The vegetables varied in the dish; some were overcooked and soggy while others were undercooked and tough. I mostly avoided the veggies, not quite sure what I was going to get, and made my way through most of the noodles. Every once in a while we would both bite into some sort of spice that was a heat explosion and we couldn’t put our finger on what type of spice it was or where is was coming from.

Once we were finished we gathered all the dishes together and put them on the counter. The workers just seemed to stare at us as we left. We think they were mad because we didn’t leave a tip. It was just awkward; do you tip in a fast food style restaurant? I think it’s safe to say Stein and I would not order the Pad Thai if we visited Thai Tai again, but we’re not too sure we’d dine at this restaurant in the near future.

Northstar Café | May 14, 2011

951 N. High St

Columbus, OH 43214

http://www.thenorthstarcafe.com

Miller-Stein Ranking

Our food experience | 4.5 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.5 Buckeyes

Service | 4.5 Buckeyes

Sweet Potato and Turkey Hash | 10

Applewood smoked turkey, red peppers, sweet onions, and two sunny-side-up eggs

Big Burrito | 8

Eggs, organic black beans, roasted sweet potatoes, sautéed peppers & onions, melted white cheddar and Northstar’s salsa

Northstar is a favorite among local Ohioans and visitors to our area. Northstar is notorious for its use of organic foods and it’s “made from scratch” menu items. The food style is casual, serving unique American style foods, while the dining style is urban; Northstar tried to encompass the feel of downtown Columbus in its three café locations.

Stein and I really enjoy trying trendy brunch hot spots, so we knew Northstar would have to next on the review list. A very popular spot for Saturday morning brunch, the café was packed. We waited in line for a little over ten minutes and placed our order. We received a number, which we clipped to one of the few open tables left. One great feature of Northstar is the outdoor seating; it was a beautiful day but unfortunately there weren’t seats on the patio so we didn’t have the luxury of people watching. We waited about fifteen minutes for our food to arrive and sitting close to the kitchen we eagerly watched as many other dishes came out ahead of ours.

Stein ordered the Big Burrito, which is packed full of eggs, organic black beans, roasted sweet potatoes, sautéed peppers & onions, melted white cheddar and Northstar’s salsa. Northstar’s salsa is made of fresh ingredients and always adds a nice kick to the dish. Stein, very satisfied with his selection said that the combination of all of the different ingredients makes the dish very unique and unlike every other breakfast burrito on the market.

I went with the Sweet Potato Hash served piping hot with applewood smoked turkey, red peppers, sweet onions, and two sunny-side-up eggs. The applewood smoked turkey is diced up very tiny but the pieced are hearty and thick and it has a deep smoke taste with a hint of sea salt which compliments the fresh and soft baby sweet potato bits very well. The sunny side up eggs were very fun; I poked a hole in the middle of the egg allowing for the yolk to smother ever inch of the dish.

Northstars commitment to sustainability, unique organic ingredients and use of local foods is very respectable and intrigues both of us and forces us to want to support that type of business. Overall, a great experience, excellent food and fun environment. A great way to start the day!

Figlio Grandview| May 5, 2011

1369 Grandview Ave

Columbus, OH 43212

http://www.figliopizza.com

Miller-Stein Ranking

Our food experience | 4.7 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 4.5 Buckeyes

Service | 5.0 Buckeyes

Gray Goose Ginger Martini

Asparagus pizza

Spicy Tomato/Blackened Chicken | $13.50

Penne pasta in a spicy tomato sauce with blackened chicken, artichoke hearts, spinach, kalamata olives & feta cheese

Drunken Shrimp | $13.95 

Penne pasta in an Absolut Vodka/tomato cream sauce with spicy shrimp sautéed in black and white pepper, finished with shallots and aslago cheese

Create your own pizza | $8.00

Start with an $8.00 pizza on a regular or “flatbread” crust that has mozzarella with homemade tomato sauce, pesto sauce, or olive oil and garlic

Margarita ‘plus plus’ pizza 

Créme Brulee |  $4.75

A chef in Dayton gave me his créme brulee recipe and we make it with a dollop of raspberry puree at the bottom. Eating this dessert is like going on a “culinary treasure hunt”. Silky Smooth.

 Chocolate Red Velvet Cake

We’re finally back to reviewing Columbus restaurants!

Stein’s parents were in town for a visit and we decided to venture out to an Italian place in Grandview. Figlio is in the heart of Grandview and has been highly recommended to us by family members. Figlio was started in the 90s by two OSU law graduates as a gourmet pizza restaurant and consistently makes the Columbus Dispatch’s top 10 restaurant list for Columbus.

After the typical hunt for a parking spot we found our way to the restaurant. After a pleasant greeting from the hostess, we were lead to our table in the back near the kitchen. We had a great view of the giant oven and the chef’s pizza decorating station; our mouths watered as we watched the chef prepare pizza after pizza.

We quickly ordered drinks, all of us ordering something typical with the exception of Stein’s Mom who was feeling adventurous and ordered a Gray Goose Ginger Martini. She generously shared a sip with everyone and the consensus was that the drink was good, as long as you like a strong ginger flavor. Our drinks arrived quickly and we ordered an asparagus pizza to snack on while we waited for our main meals. The asparagus pizza was fantastic; it was prepared on a flatbread that was crisp and full of flavor. The tiny sprigs of asparagus were scattered around the top of the pizza and we were able to have a bite of asparagus with every slice.

We didn’t waste much time and ordered our dinners shortly into the appetizer. Stein’s parents split the spicy tomato and blackened chicken pasta dish, which they really enjoyed. They explained that the spiciness was a great element to the dish. The artichoke hearts that accompanied the dish were also a favorite.

Stein went with the drunken shrimp pasta dish, highly recommended by or waitress, which came swimming in a vodka tomato cream sauce; it looked and smelled delicious. As Stein dug in, the first words to come out of his mouth were “this is phenomenal” – a new word for the Miller-Stein food blog! Needless to say, Stein enjoyed his dish more and more as he ate. The asiago cheese that sat on top of the dish was like the icing on the cake. I tasted the dish and it was quite delicious – filled with flavor and spice, it melted in our mouths.

Stein’s brother went with the popular ‘design your own pizza’ option. He was able to pick out his most beloved food accessories to create his perfect personal pizza. A few different meats and cheese on a traditional crust was Stein’s brother’s creation. He enjoyed the ‘personalization aspect,’ he knew exactly what he was going to get and that he would love it!

I went with the margarita ‘plus plus’ pizza which came on honey whole-wheat crust. I’m still not sure why it was ‘plus plus?’ The Mozzarella was melted perfectly on top; enough to cover each piece with the perfect amount of cheese. The sauce complimented the cheese well, and was nicely portioned throughout the dish. Admittedly, I was a little nervous to stray from the traditional crust, but boy, was it worth it! The honey whole wheat had a ton of flavor and added a nice sweetness to the dish.

Between the great view of the kitchen, good service, “phenomenal” food, and warm and inviting atmosphere, Figlio was a great dinner destination for our family diner. The restaurant, for five people, could potentially be a bit cost prohibitive for the casual dinner out, but if you’re looking to celebrate a special occasion or just in the mood for some really great Italian, Figlio is the place for you! It’s safe to say we all enjoyed our dinners and will definitely return again.