Tuscany

She said:

Having decided to celebrate Father’s Day in style, we made reservations for dinner at Tuscany. Inside and out, this is a beautiful, warm, and welcoming restaurant. The entry boasts a tall, heavy door painted a deep, rich brown. It is flanked by many pots of flowers in a profusion of colors and fragrances: blues, pinks, purples. The peaked roofline above the door is covered with thick ivy. There’s definitely an Italian countryside vibe to this place. (But I did wonder why the remains of an ice sculpture—probably left over from the brunch service—were left to melt in the bushes.)

Upon entering, we were greeted by terracotta and travertine tile, Venetian plaster, murals, a stained-glass skylight, and best of all: a large Chihuly fixture in ice blue and opaque white. Admittedly, I’m enthralled by Dale Chihuly’s genius and masterful treatment of glass. I was first introduced to his art while we lived in Seattle. A new mall had opened in Bellevue, WA, and a Chihuly masterpiece was featured in the lobby: oranges, yellows, blues, and reds cascading and twisting in an intriguing pattern. It took my breath away. Brian, however, has never been captivated in quite the same way. (Maybe he can rhapsodize about the fixture in the dining room).

Anyway, I digress.

Our hostess brought us into one of the several dining rooms at Tuscany. This room was cozy and private. We were seated at a table set in front of a window that was flanked by two lovely panels of stained glass (I was in Heaven) that looked upon the outdoor patio. A stone fireplace, dark wood ceiling beams and molding, cream-colored linen tablecloths, and floral upholstered seats on chestnut-stained wooden chairs leant an air of old-world charm to our surroundings.

Now, about the food: It, sadly, didn’t wow me. Our charcuterie board lacked variety and substance. There just wasn’t enough of anything. Not enough meats, cheese, or berries, and there were no crackers or crostini. It was disappointing.

The pear salad I ordered didn’t have enough slices of pears and lacked flavor. A burst of vinaigrette and maybe the addition of large gorgonzola cheese crumbles and a few grapes would have made a difference, along with candied pecans instead of 4-5 pine nuts. Yes, I’m being picky, but at this class of dining establishment, I expect to be impressed and have my tastebuds alert and standing at attention. Quantity, texture, variety, and taste are everything.

Because I like fish, and our server recommended it, I ordered the halibut and pasta salad from the day’s specials. The description on the menu sounded promising, but what I was served didn’t live up to my expectations. Although the halibut was perfectly flaky and moist, it wasn’t fresh. Also, I’d envisioned that the pasta would be warm Angel Hair, but it was cold elbow macaroni. The density and texture of the pasta did not pair well with the delicacy of the fish. The sauce and baby heirloom tomatoes were tasty, though.

Overall, my meal was okay. However, based on the ambiance and class of Tuscany, I expected to be wowed and bowled over, but all I got was a nudge.

He said:

The Tuscany restaurant is a beautiful, picturesque place, beginning with the flowers that pop with color near the entrance. Hanging baskets of multicolored blossoms blend in with the ivy draping over the entrance. Flower beds add more beauty, including a decorative section in which red flowers form the letter T inside a circle of white flowers.

The splendor continues in the restaurant’s interior. There, we found ornate wood and ironwork, frescoed plaster walls, elaborately framed art, stained-glass windows, and, of course, the Chihuly glasswork that hangs over the reception desk. Kathy is right that I don’t find them as attractive as she does, though I can still appreciate their craftsmanship. To be honest, they usually make me think of Medusa’s wild mane, and I can’t help but wonder how much they must weigh. I try not to stand underneath them. Still, I admired the shimmer of several shades of blue light within the piece. I also liked how the ceiling above it seem to be a part of the sculpture, as it was painted with twisting branches and leaves extending from the glass.

Kathy briefly mentioned the light fixture near our table. This hanging chandelier featured more than a dozen shaded lamps. However, its most striking feature was the bouquet of vines and flowers that draped around and almost smothered the chandelier.

As we reviewed the menus—presented in backlit leatherbound booklets—Kathy and I both remarked that the space felt reminiscent of an alpine chalet. At first, I found that at odds with the Tuscan theme, but later I realized that the Alps do actually intersect with the Tuscany region of Italy. Having never been there, I guess I can’t really say what décor is authentic and what isn’t.

Our bread service featured a loaf of soft bread and two small, hammered metal vessels with olive oil and balsamic vinegar. We then ordered a charcuterie board and a shared salad. That is, after Kathy ordered a salad, I asked the waitress to split it for us. Kathy briefly objected, then realized eating the entire thing herself would probably fill her before her entrée arrived.

I also found the charcuterie board’s offerings a bit meager. It had a nice peppadew preserve that was surprisingly spicy. I liked it, but I warned Kathy not to try it. Unfortunately, we had no crostini or crisps to really take advantage of the preserve.

I’m not sure why Kathy thought the salad needed a vinaigrette. The champagne vinaigrette provided a sweet treat to my salad. Perhaps when they split the salad, they forgot to put it on Kathy’s portion. In other respects, I agree with her. I kept looking for the gorgonzola cheese, for example. I think I found a couple small crumbs, that’s all.

Still, I’m glad we ordered the salad. My main dish had no vegetables on it. Well, except for a small wedge of grilled red onion. It had mashed potatoes with scallions, and double-bone pork chop. The pork chop was just a bit overcooked, leaving it tougher and less juicy than it should have been. However, I loved the plentiful marsala reduction.

Conclusion:

Come to the Tuscany for its beautiful setting and ambiance. It’s a treat for the eyes. During our visit, the food didn’t quite match the same level of excellence.