Average Italian Trattoria for a 3 star Michelin price – Not worthy, just a marketing hype - Felix Trattoria Los Angeles - Buy Reservations
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🤢 2/5 - Average Italian Trattoria for a 3 star Michelin price – Not worthy, just a marketing hype
By 👻 @GioG1727, 08/07/2021 3:00 am
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I am Italian and I was lucky enough to visit some of the best restaurant beside my home, in Italy and around the world. I am from the region where the chef of Felix was trained at least on the home-making pasta. A friend of mine wanted me to try this one and here are my comments:
Ambiance: I didn’t see the inside as we had the reservation outside in the patio. The patio though was pretty basic (simple wood table and simple light bulbs across the ceiling). I don’t know if this was done in a hurry to accommodate customers while in the middle of the Covid crisis.
Food: we had 3 flutes of champagne, 3 appetizers (antipasti), 2 pizzas and 3 pastas (primi). The highlight were the Zucchini Ripieni, lightly fried almost tempura style. Then it went downhill pretty fast from there. The Polpette were salty (mortadella e parmigiano overpowering) and the fincione was more like a maritozzo romano (sweet) than a real fincione. What is the hype about this bread is beyond me. It shouldn’t be sweet. Appetizers didn’t arrive at the same time, my Polpette landed when the other antipasti were finished. Not good!
The pizzas arrived warm and the outside (cornicione) was chewy while the inside mushy. It sounded like rewarmed. Not good at all.
I Primi: i Rigatoni all’amatriciana were undercooked and I know what al-dente should be like. They are missing 2 minutes in the water. The rest, a Cacio e Pepe and the Pappardelle al Ragu’ pretty normal (Everybody knows how to cook Italian could do the same – read the Artusi book).
3 glass of wine at the price of gold, a Tiramisu too sweet and another desert that my wife had with an ice-cream uneventful (she didn’t finish it). I think it was a tart. Man oh man it was low.
The service: too many servers stepping on each other toes. We had probably 5-6 people working our table. Really!
The timing: you feel that the whole menu is built around fast and easy to make or pre-prepared dishes to get people out of the door within the allotted time and for the price they are asking it is just shameful.
Had I spent $120 for the whole meal it would have been a non-event, flat meal but still a nonevent, but for $600 hell no. I would have had no problem to spend that kind of money for an excellent quality meal but not for this. I can do way better myself at home and that was the most disappointing things. There was nothing special about this meal. Any trattoria in Emilia-Romagna and maybe a bunch of Italian restaurants in LA would do the same if not better for a fifth of the price. People giving 5 stars to this restaurant, I guess, either were eating Italian for the first time or they were there more for the hype of the restaurant and/or had money to waste.
Of course there is no point in going back.
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