08/14/2010Provided by Citysearch -
I am so disappointed after wasting my time and money on this much hyped restaurant. I had high hopes after noting a 26 rating for food in zagat's. Those hopes were swiftly dashed by our heavily Spanish accented captain. First, we ordered an expensive Barolo from the wine list. The captain (there was no sommelier) brought a decanter but proceeded to pour the wine directly into our glasses without offering the traditional sample. When we questioned why he did not decant the wine the waiter, who spoke in a heavy Spanish accent (no, not Italian) stared blankly, then poured (he did not decant it, he dumped it) the remainder of the bottle into the decanter.
Next we were treated to a few sample appetizers. The few slices of hard salami/pepperoni were bland. The overcooked and ice cold zuccini was too heavily peppered and contained lumps of congealed olive oil. The bread was tasteless.
For appetizers my male companion ordered the Vongole Casino which was tasty and contained a bit of bacon. A pleasantly different slant on a traditional appetizer. My stracciatella was too salty and lumpy.
After being informed that the Spaghetti Carbonara was prepared with a cream sauce I ordered the Spaghetti Vongole. I often use the preparation of Carbonara as my gauge for the quality of an Italian restaurant. The dish is not made in Italy using cream, it is made with fresh eggs, bacon and cheese. When a chef uses cream in his or her Carbonara, it is usual an indication that the chef has little formal cooking training. The Vongole was inedible. It was doused in salt and pepper so much so that I had to send it back. In its stead I received the house special pasta which was a combination of white and green fettuccine in a light primavera sauce. While the sauce was tasty, the pasta itself was crunchy. My dining partner's ravioli in pesto sauce was prepared in a cream sauce with a touch of pesto. Also an example of the chef's lack of education and/or experience. Most of us foodies know that pesto is not a cream sauce. It was so heavy and rich that my partner was unable to eat any of it.
All in all it was one of the most disappointing eating experiences I've ever had in New York City. It came so highly touted I simply cannot understand what happened. Perhaps there are new staff. Perhaps there are two Il lGiglios and I went to the wrong one.
In any case, don't waste your time.