Via Vite

Met a friend for lunch and ordered cauliflower soup and then shared a Bianca pizza (easy to share and a little busy). Sean, our server, was polite and quick but not pushy. Gave us time to talk, settle in, and chat again after the meal. Convenient to Fountain Square, Fifth Third Bank, P&G, etc. So glad to be back at a favorite place.

We have been there many times. We decided to see how they handle Restaurant Week. The 35.00/pax menu appealed to us online as we preferred 3 delicious dishes rather than dessert. The heirloom salad with tomatoes and watermelon was tasty but only had a small slice of mozzarella. More than a small slice of any salad we've ever had. Baby beets are really delicious. Crispy cilantro has lots of flavor. It was good, but a bowl of soup from the menu would be better. The penne pasta had 3 small clams and too much garlic. I couldn't even finish it due to the amount of garlic. Maybe switching the amounts of clams and garlic would have resulted in a more balanced dish. The roasted pork loin was okay, but another pork loin with white beans? It seems like they are trying to make money during restaurant week by tasting low cost food at minimal price. The rainbow trout on the panzana worked well but was difficult to eat as all the ingredients came off the fork. A celery root or root vegetable puree would be perfect at the bottom of the dish to help "glue" the ingredients more evenly every time. My idea of ​​Restaurant Week is to serve your restaurant the best or unique dishes, even in small quantities, to maintain profits and showcase the food and keep people coming back.