Ragu is better! All the people adding four and five star must be related to the Asian family that owns this place cause it was musty and smelly inside, the food was cold in the center and the staff was clueless.
Don't waste your time coming here it is NOT worth it!
Yuck, Digusting! Homemade? Uh.... try costco bought. Rude owners and rude servers! don't waste your money just go somewhere else.
They really dont know how to cook veal. One dish that promised prosciutto used slices of processed deli ham. An osso bucco dish used pork shank instead of veal. Their wine selection is poor- no thought whatsoever to their wine list. Just a random sampling of ordinary Italian and California selections one would find at Wal-mart. Service is very spotty and unprofessional. Prices not competitive with other more authentic Italian bistros in the area. Avoid at all costs.
We waited in a line on valentines day, our reservations were for 7:30 we were seated around 8:15. We then sat for an additional 15 min. until bread and water arrived. The bread was a good sourdough but nothing special, after another 15min our drink order was taken.
Ahhh, an hour after our designated reservation I at last had wine quenching my lips. The calamari was overcooked and not in it's traditional "squid like" shape (rings or tentacles) but rather an odd eel shaped thing with rather tender meat that was quite pleasing had it not been treated as an unwanted french fry in a fast food restaurant. The mushroom caps were nothing special, just the flavor of undercooked mushrooms in garlic and onion, that begged for a hint of crab or scallops to make it unique. The veal was not tender and there may be some truth to the above post of pork masquerading as tender young beef. The flavors of the dish did not seem to infuse with each other, as though the wine sauce, lemons, capers, artichokes, and meat had only briefly met one another under a heat lamp on my plate moments before arriving at my table. The eggplant Parmigiana suffered the same fate as the calamari in the deep fryer. Although I had ordered Linguine I found the spaghetti sauce very tasty. The vegetables one would have to imagine were supposed to be al-dente but seemed to be fresh out of the garden al-duro (quite raw). When asked if we had room for desert we decided to gamble on the contents of the refrigerator at home. Maybe we hit them on an off night during a busy time, but the next $100 we spend on a meal won't be at Verona's.
This _was_ La Ferlita's (Feruta's?) and it's been closed for at least four years. Now Giordano's. I liked La Ferlita's pizza better.
This place is over-rated and over-priced.
They don't have parmesan cheese. I sprinkled the cheese brought to the table onto my pasta, it ruined the dish because it was so salty and strong. I asked what it was, after all, Italian restaurants provide you with parmesan to accompany your meal. NOT HERE! It was Romano, so I asked for parmesan and was told they don't have any. It's on the menu; chicken parmesan, veal parmesan. What are they using in the kitchen? The sauce that Mama Amareno makes is so-so, nothing to write home about. I make better marinara.
This place moved to Country Club and Grant, me thinks I won't bother returning. What kind of Italian restaurant doesn't have parmesan cheese?
Tucson Weekly |
3280 E. Hemisphere Loop, Suite 180, Tucson AZ 85706 |
P.O. Box 27087, Tucson AZ 85726-7087 |
(520) 294-1200 |
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