Torno Subito

Petit four was very normal

Verdict: place for people to throw money around. I'm very perplexed by the high ratings. Was it that the ratings came in when Massimo was still around and food was delicious in the first week? Or is it people are so enamoured by the "genius" of the "art" that they neglect their tastebuds?

No one will know I guess. Mediocre and thus unacceptable for the crazy prices

The website sucks. No mention that the tasting menu is to be shared for the whole table, new menu isn't updated, and no mention of the dress code.

Food:
This was good. The coffee ice cream is abit cold but the mascarpone foam and the crunchy chocolate top worked well.

One of the few highlights food wise. Everything apart from this was meh. Yes the place is artsy but that should never take away from the food. A restaurant boils down to food and if people are going to be paying 3 digits the food better be good before the rest of these artsy fartsy nonsense is in play

It's only been 3 weeks since Massimo left but this place is really not doing well. The reviews do no justice to this place. Kitchen was slow AF on a sat lunch, with only half the tables filled. Everyone was waiting, even tho the kitchen is at full staff. There's a lot of problems, like how they have someone carrying a tray but requiring another service staff to offload and explain the dishes. What a waste of manpower. Too often the food is just left there or continue to be carried by someone while we are waiting for a service staff to serve. What is going on lol dysfunctional af

Food review:
I understand the effort that goes into making this. Pasta has good bite, filling was salty in a punchy way, Parm sauce is avg.

But for comfort food, it's really priced at an unacceptable level. The taste is nothing mindblowing

Part of tasting menu, ala carte is double the portion (2 slices)

This really pisses me off. They seem to have no idea what kind of restaurant they are. They got pizza that's 32++ or sth that's more than reasonably priced, yet they had 2 slices of 50g ribs being double that, like some Uber fine dining nonsense. Please figure out the identity of your restaurant. How is it possible one slice of ribs costs the same as one whole pizza in the same restaurant

The ribs are good. The cherry glaze or wtv doesn't rlly come thru, but the ribs were tender, fatty and flavourful. Probably wagyu beef, but probably not top class. But crazy ex, for 60 bucks you can probably get 6 pieces of atas wagyu at a yakiniku restaurant. The accompanying sauces are good, providing vegetal mild complexity, however it's really more form than substance overall.

TAKE NOTE NEW MENU, very annoying because they didn't update the website and so we had no idea everything we wanted to try from the ala carte menu would be taken down, including the focaccia sandwich thing? And the crowd favourite pear pizza

Their crust is crispy, the dough is more chewy dense and decent execution for the dough but really not worth 60++ for 6 slices. Wagyu bresaola is alright but Huber's bistro 5mins walk away serves double the portion for 1/6th the price (50g for 8.95nett). The pairing didn't really work either, the cheese was mild enough and the wagyu was ok but the Parm crisp didn't come thru at all be it in terms of texture or flavour. Furthermore the huge amounts of arugula was super annoying to eat

Overall meh, hugely overpriced and under-perfected. Dough is really not stunning either

Amuse:
Cod cigarettes had a good crunch and was mild but slightly complex. Pretty decent
On the same ciao plate, the puff thing was damn bland, with just a small bit of green sauce at the bottom providing any flavour

The last of the amuse was the bowl, with soft breadcrumbs in a tomato sauce and cream foam or sth. Very meh

The red rectangular plate was the bread basket. The chickpea crisp was lovely, there's very good complexity from the charring of the crisp.

The focaccia however, while having a decent crisp, did not have enough flavours to go with the doughy chewy dense interior. The topping of tomato gel simply wasn't enough for such a big piece of bread