I'm sorry to say that this is at best an attempt at Italian food. The pasta was not al dente. They used no salt when cooking the pasta, and the pasta was drowning in sauce. My veal was totally camouflaged and completely submerged in a tasty brown wine sauce, but it looked more like a Veal Bouillabaisse instead of what it was supposed to be, Veal Saltimbocca. To add insult to injury, they used process Mozzarella! If you are unfamiliar with processed Mozzarella, it tasted like plastic. My advice, if you are from either coast, or Chicago, when visiting St. Louis, stick to the meat and potato dishes so you are not disappointed. One additional comment: when selecting wine, be prepared to pay up to 260% markup. I purchase a very good bottle of Sartori Amarone for $90. In the store it goes for $35. The view from Kemoll’s is expensive.
Cons: Midwest attempt at Italian Food
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