"Since this was our first restaurant, the fact that it was a franchise really helped. They were here from day one and are still here, helping us get started," Sentini says. "All of our over 50 different pizzas are thin-crust, although we also make Pizze Napoletane with slightly thicker edges and more dough," says Sentini.
Dish started out with a fabulous Roka Cabana salad. Made with arugula, yellow peppers, mozzarella and pistachios, it is both colorful and dramatic in presentation. This was followed by a polenta con ragù, or meat sauce, which had an authentic taste and texture. This was followed by a Pizza Napoli, with traditional Italian ingredients like mozzarella, black olives, anchovies, sun-dried tomatoes and basil. The taste was exquisite. The star of the evening was the penne rosate, whose creamy pink sauce was definitely enhanced by a good-size portion of smoked salmon.
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