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Boynton Beach, Florida
June 8, 2003
Imaginative preparations, fresh vegetables, traditional northern Italian dishes with a twist are the hallmark of this popular eatery.
We began by sharing fried calamari. The breading was light and crispy, the calamari tender with no trace of rubberiness. An intriguing but subtle mix of herbs appeared to have been incorporated into the crumb breading.
We had veal Marsala with an earthy flavor, made properly with dry Marsala, and chicken Parmigiana like none we have ever had before. The chicken had a slightly wood-smoked flavor, which blended gracefully with the flavor of the Parmesan and cloak of melted mozzarella. Fabulous.
The veal was luxuriously fork-tender. It had been pounded thin before being pan seared and sauced. The flavor of the meat was both delicate and distinctive, its taste evident through the robust Marsala sauce.
Pasta on the side was al dente and the very lightly spiced tomato sauce was a perfect foil for both dishes.
Wine list was well-rounded, but somewhat pricey.
The portions are very generous. For this reason, we skipped dessert.
A special mention must be made of the waitstaff. They are well trained and familiar with the preparation and ingredients in the dishes. They are solicitous but never intrusive. Water glasses were filled frequently. Our waiter was the embodiment of the word "professional." He seemed to materialize out of nowhere when we discovered that we wanted something additional.
Carrabba''''s is a must for anyone who appreciates fine Italian cuisine.
From journal Sand Like Powdered Sugar
Binghamton, New York
June 7, 2003
From journal Best Beach Vacation