10/04/08

Bad Reviewer

by jackisfood

Loved everything about Vetri. Couldn't wait to post about it, then I saw the negative review. Strange thing is the same person posted a negative review about Chloe, where we were on Thurs., and love it. Who is this negative reviewer? Why would you hate Vetri? Or Chloe? Are you a plant? Your review should be removed. Vetri is yummy. Service is top notch. Spinach gnochi haunts my dreams.

• Pros: great food, really good service
• Cons: none

10/04/08

Most Over-rated, Over-Priced, Underwhelming Meal I Ever Had

by tiacovino

I just don't get how this restaurant gets so many positive reviews. Honestly, this was probably the worst meal I've had in a long time. My food had no flavor. I left completely unsatisfied. I'm sorry but Mercato is far superior and much more affordable. I really just don't understand why everyone raves about this place. I'll never go back.

• Pros: Service
• Cons: This place is way over-rated!!!

08/16/08

Not up to par

by asison

Whoever named Vetri as the best Italian restaurant in the country has certainly not checked out Babbo's recently, let alone about another half dozen jewels in other US cities. What's the big deal with Vetri? My family and I had the 15 million tasting course last night (both in number and US dollars) and I was unimpressed for several reasons --

- There were phenomenal dishes (onion tart) but many were lackluster (spinach gnocchi, veal)

- Many were underseasoned (a big mistake in this day and age)

- I view a tasting menu like a symphony with one dish preparing the palette for the next, and so on. For a great chef (Robuchon, A Ducasse, Batali), there is a seamless progression and order of taste and experience. There was nothing symphonic about the courses and the whole appeared less cohesive than the actual "participants" in each course.

- Batali talks about the "tophography" of a dish, with different smells and flavors both separate and whole in one plate. There is no topography in Vetri's case. There are either very strong flavors and unappealingly subtle ones. The veal served on top of hot rocks had way too much flavor with rosemary while the dish before (cordu fish with only tomatoes and oilve oil) had way too less. How does one's palette take on a direction if the chef has it going every which way?

- Service was really not five star with the staff forgetting a lot of things requested by the patrons.

- The space is really not conducive to fine dining and hence to the tasting menu experience. I've been in Ma and Pa trattorias all over Italy with more space than Vetri's. If you want true tastings, try Per Se in NYC. If I'm going to sit in a restaurant for over 2 hours for the tastings, I don't want to feel like I was in a chicken coop.

• Pros: So-so food
• Cons: Very expensive, little value, tight quarters, mediocre service