Everybody has seen something on TV or the internet that they just can't believe. A new entry in this category for me is the current Pizza Hut campaign for their Tuscani pastas and lasagna. I saw the commercials (often in fast forward thanks to DVR) and just couldn't fathom any Italian enjoying anything from Pizza Hut. (If you somehow haven't seen them, click here.) So I tried some. We ordered the lasagna and the chicken alfredo.
First impression of the lasagna: As visually appealing as the lasagna in my elementary school cafeteria. Even if a perfect piece was cut for me it would still look slightly inferior to Stouffer's frozen version. I'm not Italian, but have spent a little time in Tuscany and throughout Italy (and my dad makes the most robust and flavorful lasagna around), and I know that no Italian would ever be fooled into thinking this was authentic Tuscan cuisine, nor Italian of any kind for that matter. That's just from the look of it. I haven't even taken a bite yet.
One rule of thumb for food: If it doesn't look tasty it probably isn't. In this case that rule definitely held true. The lasagna was an amorphous mass of tomato sauce and limp noodles with a bland (even for ricotta) ricotta. The vaguely burned mozzarella on top made me regret ever thinking that I had been wrong, and maybe Italians actually went into a restaurant called "Tuscani" and felt this was a fair representation of lasagna. It also left me with a dry salty taste in my mouth which made me think preservatives.
The chicken alfredo (featured in an earlier commercial shot in New York) doesn't even warrant mention. But I will anyway. It was just plain bad. Bland sauce on floppy spiral noodles and maybe six ounces of chicken in the whole huge tray. Oh, and the same salty, parched sensation.
The commercials are clever in using the term "real people." This ambiguous statement makes you believe they aren't actors, while never stating either way.
Just another example of great advertising. Hey, it got me to try it.
Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.
Showing posts with label Don't do it. Show all posts
Showing posts with label Don't do it. Show all posts
Wednesday, February 18, 2009
Monday, January 19, 2009
Sinatra
According to some publications, Italian cuisine is at its worst right here in the United States. Sinatra does very little to dissuade me in regards to this statement. While not even near the worst representations of the oft misrepresented cuisine (see Olive Garden, Macaroni Grill, Maggianos, and, my least favorite in town Zeffirino), for the dollars you spend here you would be better off in at least three other Italian restaurants within a mile of this one.
About a month ago I made some "fearless predictions" on a certain other Las Vegas food blog about the Encore restaurants, and I am sticking to my prediction (here among the comments) that Sinatra will be the first of the five to change its stripes (not including Switch, which changes its decor more often than anyone changes underwear).
Among the failings of Sinatra are a pedestrian menu and a dining room which feels more like that of a cruise ship than any cozy Italian place that old blue eyes himself would frequent. The food itself could use a little more attention also, my lobster risotto was all a touch overcooked and under-flavorful, the Osso Bucco "My Way" was sOsso, and the New York Steak was lacking in everything but proper temperature. The black cod was, overall, the best of the bunch and the only thing worth the freight. Appetizers were good, but very little wowed anyone at the table, and at these prices nearly every bite should wow you. The service seems average, but it is really too early to judge wholly because the training hasn't sunk in yet for most of the staff and there will be a great deal of turnover in the coming months (this is normal for a new restaurant).
Unless they take the shackles off of Chef Theo Schoenegger and let him do his own thing, I'll be absent from Sinatra, unless dragged there, for the remainder of its time in that space. I do believe this is a chef that can do much more than this place allows.
Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.
About a month ago I made some "fearless predictions" on a certain other Las Vegas food blog about the Encore restaurants, and I am sticking to my prediction (here among the comments) that Sinatra will be the first of the five to change its stripes (not including Switch, which changes its decor more often than anyone changes underwear).
Among the failings of Sinatra are a pedestrian menu and a dining room which feels more like that of a cruise ship than any cozy Italian place that old blue eyes himself would frequent. The food itself could use a little more attention also, my lobster risotto was all a touch overcooked and under-flavorful, the Osso Bucco "My Way" was sOsso, and the New York Steak was lacking in everything but proper temperature. The black cod was, overall, the best of the bunch and the only thing worth the freight. Appetizers were good, but very little wowed anyone at the table, and at these prices nearly every bite should wow you. The service seems average, but it is really too early to judge wholly because the training hasn't sunk in yet for most of the staff and there will be a great deal of turnover in the coming months (this is normal for a new restaurant).
Unless they take the shackles off of Chef Theo Schoenegger and let him do his own thing, I'll be absent from Sinatra, unless dragged there, for the remainder of its time in that space. I do believe this is a chef that can do much more than this place allows.
Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.
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