Quogue, New York
November 11, 2004
Meander on down the curved marble staircase to D'Italia for a wonderful meal. Again, there is contemporary starkness, softened by seafoam green microfiber chairs and sheer chocolate drapes billowing from the A/C vents. Three large paintings adorn the back wall, and the main focus is a brushed-steel, floor-to-ceiling wine rack. A small candle covered with a brushed-stainless, pyramid mood-lights the table. If you're celebrating a special occasion, a large exotic flower arrangement dons your table.
The waiters are dressed in black and white, giving a more formal air, and are very, very efficient, friendly, personable, and knowledgeable in describing everything from the preparation of dishes to subtle wine flavors in the sauces. Portions tend to be small, but again, many courses are offered. Crab bisque with roasted corn and rosemary oil was so delicious -- the chef even parted with the recipe. The pan-seared diver scallops appetizer is served at room temperature with endive salad. Pastas are made in-house -- the black truffle sauce explodes in your mouth, the creamy pesto with shrimp is so smooth, and one evening, we shared two big raviolis filled with prosciutto and wild mushrooms. Rack of lamb was tender, tasty, and rare, as ordered. Pork Saltimboca was crispily pan-fried and oozing of cheese, and shrimp were firm and coated with a delicious champagne sauce.
Desserts are artistically presented -- plates are decorated with chocolate, mango, and raspberry sauce, a lacy chocolate cup holds mousse, a see-through woven chocolate tower holds raspberry creme anglaise, and the tiramisu is as good as what you get in Little Italy in New York City.
This, to us, ranks at the very top of gourmet restaurants in any all-inclusive resort. Hope you enjoy it as much as we did.
From journal El Dorado Royale Spa and Resort