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I like the room, but I have never had a full meal that wowed me. I've never had a full meal that was bad, either. It just seems over-priced for what it is.

I felt that the meal on Saturday was - like many places in the high-end Italian genre - NYT 3-star level, until you get to the mains.

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You didn't even mention that the price of the 4-course prix fixe is only about $5 cheaper than ordering the same four courses in full size portions! Last time I went there we (4 people) shared two app

The prix fixe at Convivio was sort of a steal.

For me, if nobody else, San Domenico solved that problem by always having things like baby goat, wild boar, pigeon, venison, rabbit--albeit simply prepared. The interest was in the ingredient, not its

I think that may be a problem with Italian food, since "fancy" mains aren't part of the cuisine. So a restaurant either sticks with traditional secondi, which will seem disappointing at the three-star level just cuz they're so simple, or they'll go on some untethered flight of fancy that won't seem particularly Italian.

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I felt that the meal on Saturday was - like many places in the high-end Italian genre - NYT 3-star level, until you get to the mains.

 

That is precisely my recollection, although I haven't had a main course there in years. When I go now, it's typically for a drink and an appetizer at the bar.

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agreed on Aquagrill. unless things have changed drastically I also doubt they're charging $40 for a dozen Wellfleets....

I'd guess, though, that they're close; $2.75 - $3 a piece.

 

I think that may be a problem with Italian food, since "fancy" mains aren't part of the cuisine. So a restaurant either sticks with traditional secondi, which will seem disappointing at the three-star level just cuz they're so simple, or they'll go on some untethered flight of fancy that won't seem particularly Italian.

 

Great points. Though there is something to be said about perfect roast lamb.

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For me, if nobody else, San Domenico solved that problem by always having things like baby goat, wild boar, pigeon, venison, rabbit--albeit simply prepared. The interest was in the ingredient, not its elaboration.

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Yeah, I wish more places would do that.

 

(My problem is, whenever I go to a place that does that, they never do it on the night I'm there. I go to all kinds of places where people are finding these interesting dishes like the ones you mention -- but never when I'm there.)

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You bet. Please understand, I am not knocking simple Italian secondi. I'm just saying why they might seem to be let-downs at the three-star level.

 

Sort of like why the non-Modernist Michelin star restaurants in Italy don't make it.

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  • 2 years later...

we went, i didn't pay, I am thankful for that.. The bone marrow with octopus was really delicious, I was thinking bordering on revelatory, . The crudos were boring and tiny I tried like 3 or 4 of the 6 dollar a piece offerings, the lobster with buratta was lovely, the lardo with uni for 56 dollars for two tiny crostini, was a joke..I know people have raved about this dish and it really did nothing for me.. The uni was slightly cooked, almost reminiscent of brains, or eggs, in a good way.. but, also in a, who cares kind of way. Also had the crab pasta, a branzino, some other stuff. I think we ordered all the sides.. Service, it was ok. 2 star Michelin, this just can't be.

 

The room was nothing spectacular. The experience to match.

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