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Businiess name:
Villa Barone
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Review by:
citysearch c.
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Review content:
This was our first and last visit to Villa Barone. We were seated properly and had the usual glass of water poured and served. We then had a small dish of olive oil and peppers for dipping placed on the table. The homemade doughy-like bread came about 15 minutes later. We both had appetizers. My wife had the Spinach De Avellino: Spinach Sautéed with Portabello Mushrooms, Topped with Grilled Shrimp - $9 (stuff mushrooms) which were OK (aside from Portabello being misspelled on the menu the shrimp apparently diced and lost somewhere on top, the mushrooms did require salt for taste). I had the Asparagus Bella Nona: Sautéed Asparagus, Garlic and Oil, Topped with Prosciutto and Melted Sharp Provolone for $9. Well for the $9 I got 8 very hard Sequoia-like Asparagus (I wouldn’t even buy these in a grocery store and Nona meaning nine in Italian had some hidden meaning). Yes it was topped with prosciutto of a low grade with much fat throughout. The sauce was yellow and non-descript. Out main meal arrived in a timely fashion. I had the Margharita (misspelled?) Classic Italian Pizza with Fresh Mozzarella, Basil and a Touch of Olive Oil - $13. The pizza was doughy (like the bread) and the fresh mozzarella took on a gummy-like texture. I had to leave half of the pizza behind. My wife had the pork special- $22. It was dry, and conveyed to our waiter as such (he just said, sorry). No one from management came or any reduction on our tab was reflected as such. She left half the meal behind. Now I must say with all candor, the entire time before and during our meal we had our water glasses refilled. The person refreshing our water glasses had the most redolent , cheap, violent-stinking, lingering perfume smell we had ever smelt. Other guests next us agreed. It just made a horrible meal even worse. I did speak up and tell the waiter. I think he thought it was OK or plain just funny. I was the good Samaritan, paid my bill and left my tip never to return. What a cheap crappy want-a-be Italian restaurant. This could easily make book for Kitchens Nightmares.
Cons: it's a trap
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