Il Fornaio

Il Fornaio is all about savoir faire: experience and sophistication. The chefs
here are also partners, each bringing to Il Fornaio their expertise of various
regions of Italy. Every year they go back to their homelands to reorient
themselves with their roots and learn new techniques. Inside the restaurant is
a posh bakery where cappuccino is expertly brewed, and glorious loaves lie
proof to the fact that they've mastered the art of bread. Baskets are filled and
brought to the table where small plates are drizzled with fine quality balsamic
vinegar and mild imported olive oil for dipping. Bread like this can only be
described as one of the world's simplest pleasures! This alone is all I need and
worth the trip for me. Although the restaurant sets a casual tone, with it's soft
hues inside, and white umbrella covered tables outside, I still felt
unappreciative dressed in jeans. Il Fornaio's menu accommodates those who
need change as well as you creatures of habit. One can depend on favorites
from the basic menu along with another menu which is printed daily and reflects
the season's abundance. I was pleased with a Bellagrini made with Champagne
and peach nectar, excited at the prospects that lie ahead. The Carpaccio with a
lemon and olive oil sauce was a smart choice as well as the unusual Polenta E
Funghi, which was sort of a moist corn cake with a wild mushroom sauce, but I
wasn't crazy about the lemon sour cream dressing on the Smoked Salmon
Carpaccio. For $8.95 per person they offer an appetizer sampler, the Antipasta
Della Casa which has something for everyone; tomato brushetta, pancetta
wrapped scallops, smoked salmon wrapped goat cheese, grilled baby
artichokes, olives, eggplant salad and burricotta cheese which was so good
paired with the proscuitto. The Tortino Di Salmone Gratinato was my favorite
appetizer with sliced salmon layered and baked with grilled potatoes, fennel,
pecorino cheese, cream, chives and fried capers. I knew with this list of
ingredients I couldn't go wrong. The Insalata Invernale was another favorite of
mine here with red grapes, walnuts, gorgonzola and a champagne vinaigrette,
which only needed more of all the goodies. The pastas were debatable as far as
I'm concerned. The Turtei Con Aragosta, a lobster filled ravioli was terrible, the
ravioli was tough and lacked the creamy sweetness that we expected. The
seafood in the Linguini Mare Chiaro was good with clams, mussels, shrimp and
prawns in a chunky marinara sauce, but, again, the noodles were al dente and a
bit too tough for me. On the other hand the Salsa Allo Zafferano, another
ravioli, was tender with a most agreeable filling of sauteed salmon, shrimps and
leeks and a wonderful saffron-lobster cream sauce, it was very good. Their
pizzas are thin crust and baked in a wood burning oven. We had the Pizza
Margherita with mozzarella, oregano, basil and tomato sauce. It had lots of
chewy cheese, but was awfully salty. I was regretful that I didn't order the
Pizza Cristina, which was delivered to another table and looked wonderful with
mozzarella, mushrooms, proscuitto, baby arugula and fresh shaved parmesan
and truffle oil. With a bakery on the premises they had some incredible
tempting desserts, one could hardly pass up a taste, so we ordered three! The
Affogato al Caffe came with two scoops of vanilla ice cream in a coffee cup,
topped with whipped cream and served with a side of hot espresso to pour over
the top, kind of an espresso float. Another was the Cantucci, an almond and
anise biscotti which was served with a cordial glass of Vin Santo dessert wine
for dipping the biscotti. Last of our samplings was the Zabaione alla Gritti a
vanilla flavored light ice cream, layered with bellini sorbet and mingled with
fresh berries and topped with whipped cream. All of them were so different and
great choices. Though the food is short of perfect, there's definitely plenty of
reasons to some back. I like this place.

Located at 24 W. Union Street in Pasadena

Telephone (620) 683-9797

Website: www.ilfornaio.com