We were a group of 5 for dinner. It was a Friday, early evening, busy but not at its peak. Very pleased with piatti appetisers and grani entrees. The CICCHETTI (like tapas) were creatively seasoned and prepared. I was really taken by the Pistachio Meringue, and enjoyed the Crab in Saor with artichoke, raisin, dill and the Baccala on dark bread. The monkfish was served in a bowl of bigoli pasta was very tasty and fresh. We also had a generous portion of mushroom risotto mixed with ricotta, swiss chard, and chive that was delicious but too heavy on the salt. Per favore, chef...less salt, meno sale!
Can you believe I had room left for a Tiramisu dessert? Decadently delicious. Others had pineapple sorbet and lemon ice...limone! The service was excellent, servers attentive and friendly. We all enjoyed our meal and ambience at SRV. Looking forward to our next meal there. Based on this experience, I highly recommend.
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