Il Ponticello Cafe Ristorante

A while back, I was invited to a despedida/birthday dinner of one of my old colleagues.  I would’ve highlighted and underlined the word “old” but I still feel grateful for this meal.  I can’t believe that having worked 3 years in the area, I’ve never stepped foot inside Il Ponticello before.  Actually, I can believe it.  That place is expensive!  At least for me… But you all know I’m cheap jeje.

First of all, it was good seeing old colleagues.  And I mean “old” in the nicest possible way this time.  Second, I certainly don’t miss the work, the jargon, and the red tape.  I mean seriously.  Fuck. That. Shit.  Third, let’s get to the food.

A few of us arrived a bit early and order 1 appetizer or antipasti¹ dish.  Typically, antipasti is a plate of cured meat (which is just pure heaven on a plate I might add), but we chose to go the dip route.  The Formaggio Fondente is oven-baked spinach, tomatoes, and mozzarella served with garlic crostini.  I hate spinach but this was fantastic!  Tomatoes and mozzarella never hurt a dish.

Primi² can either be risotto, soup, or pasta.  We chose to go the pasta route.

First, the Asparagina Parmense, which is Parma ham and asparagus spears served in a light asparagus cream sauce.  Was OK, but I’ve never really been a fan of white sauce.

Same for the Spaghetti con Salmone, which is salmon on spinach spaghetti topped with a light cream sauce.  Not bad, but not a fan.  Too spinach-y in taste.

Now the Taglioni con le Capesante was really something else.  Presentation-wise, it was the best of the night.  It was fresh scallops and shrimp in seafood cream sauce served on fresh tagliolini pasta.  They served this with the scallop shells and the whole she-bang.  The pasta was really fresh and the veggies used for the pasta was baked with it.  You can really tell the difference.  I’d go back for this one.

We ordered a few pizzas and the best way to try as much as you can is to order half-and-halves.

First was the Campagnola, which was topped with Proscuitto di Parma, Mortadella, Salami Milano, and Pepperoni Salami.  It’s like the meat lover’s pizza and this was my favorite pizza of the night.

The Al Quattro Formaggio, or four cheeses, was just OK.  It’s a no-pomodoro-style pizza and I’m kind of a sucker for tomato and cheese.

Al Gamberetti Rossi Pizza is a creamed-based pizza with shrimp and arugula.  Not a fan.  Shrimp was a bit mushy.

I didn’t get to taste the Gorgonzola Pizza, which came with Porcini mushrooms.

We had a few more dishes they classified as Spuntini or “snack.”  Or what they probably think “cheap.”

The Salsicce ala Vaticano was fantastic!  It’s a plate of grilled assorted gourmet sausages that I really love.  I’d say it was quite on par with the ones I had in Isabelo Garden.  Maybe even a tad better.

I probably wouldn’t have ordered the Funghi ed Tofu if I went there on my own.  It’s breaded mushrooms and bean curd with honey-oyster sauce.  I hate mushrooms and I hate tofu.  But I actually liked this dish.  And that’s probably saying something on how good this is.

We had an extra dish, the Romagna, which is a very creative way of saying “deep-fried chicken wings with spicy Italian salsa.”  Or Italian.  Or something.  Today, we call this “Birthday Chicken” because they actually gave this to us to celebrate our colleague’s birthday.  Was OK.  It’s fried chicken.  Doesn’t even come close to KFC.  The salsa tasted like ketchup.

Overall, I was really happy with the meal.  Some misses, but the hits were really hits.  Il Ponticello is responsible for other restaurants in the Metro and they’re actually pretty good as well.  The service was great as well and how can you not love Beatle music while dining?

Il Ponticello Cafe Ristorante 2012-02-14

while back, I was invited to a despedida/birthday dinner of one of my old colleagues.  I would’ve highlighted and underlined the word “old” but I still feel grateful for this meal.  I can’t believe that having worked 3 years in the area, I’ve never stepped foot inside Il Ponticello before.  Actually, I can believe it.  …