1/5 Suber C. 1 year ago on Google
When
we
arrived,
we
were
greeted
warmly
and
seated
per
our
reservation.
The
bread
served
was
sliced
and
dry,
not
Italian
by
anyone's
definition.
We
ordered
an
appetizer
and
soon
after
ordered
our
main
courses.
From
our
finishing
of
the
appetizer
until
the
main
course
arrived,
a
full
half
hour
passed
(by
the
clock).
Both
the
appetizer
and
the
main
courses
arrived
lukewarm.
It
was
as
if
the
dishes
had
been
sitting
on
the
warming
shelf
for
quite
some
time.
And
in
Chile,
many
restaurants
do
not
use
warming
lamps.
I
had
a
fettuccine
di
mare,
and
inside
the
small
bowl
depression
at
the
center
of
the
serving
plate,
4
huge,
very
tough
clams
made
up
a
good
quarter
of
the
meal.
They
were
inedible.
The
pasta
was
overcooked
or
just
left
to
stand
until
soggy,
I
don't
know
which.
There
was
sand
in
the
mix,
so
I
know
that
the
clams
(small
and
large)
that
made
up
the
majority
of
the
meal
had
not
been
washed
well
before
cooking.
We
completed
our
meal,
and
the
dishes
were
removed.
After
quite
some
time,
we
flagged
one
of
the
staff
for
our
check.
We
flagged
again
and
waited
again.
The
check
arrived,
and
the
cashier
handling
the
transaction
promptly
disappeared.
Eventually
(after
I
motioned
again
to
a
staff
member),
she
returned
with
the
necessary
credit
card
reader
and
processed
our
charge.
Of
course,
she
wasn't
prepared
and
had
to
ask
her
co-workers
for
a
pen
so
we
could
sign.
This
was
on
a
sunny
off-season
Sunday,
and
the
place
was
busy
but
not
crowded.
We
got
the
impression
that
the
service
was
slow
and
uninterested.
At
the
same
time,
we
definitely
got
the
impression
that
the
kitchen
was
slow
and
uninspired.
My
husband
could
make
a
better,
tastier
pasta
dish
with
his
hands
tied
behind
his
back
and
an
empty
fridge.
Oh,
one
more
thing,
the
prices
were
out
of
line
with
what
was
delivered.
I
don't
mind
paying
for
good
food,
but
paying
high
prices
(compared
to
other
restaurants
in
the
neighborhood)
and
getting
bad
food
will
not
generate
a
loyal
following.
I
understand
that
they
closed
their
other
local
restaurant
and
now
know
why.
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