Via Vite Review

We have been there many times. We decided to see how they handled restaurant week.35.00 /per person menu appealed to us online because we liked 3 delicious dishes instead of desserts. Heirloom and tomato and watermelon salad tasted good, but only a small slice of Mozarira. Any salad salad we had was more than a small slice. The beets were really tasty. The crispy coriander had a lot of flavor. Good, but a bowl of coriander on the menu would be better. The spaghetti had 3 coriander and too much garlic. I couldn't even finish it because of the amount of garlic. Maybe switching to the amount of quail and garlic would have a more balanced dish. The roasted pork loin is fine, but what about another piece of pork loin and white beans? It seems they are trying to taste low-cost food at the least price to make money at restaurant week. The rainbow trout on Panzana works well but is hard to eat as all the ingredients are removed from the fork. Putting a celery root or root vegetable mud under the plate would be perfect, helping to "stick" the ingredients more evenly each time. My Restaurant Week concept is that serving the best or unique dishes for your restaurant, even small ones to maintain profits, will show food and get people back.