This Italian kitchen isn’t the only thing “sweet” about La Cucina Dolce. Meet the owner Jason Lardo, Chef Eric Delliquadri, and General Manager, Jill Varmecky, along with the charming and attentive waite staff, and you will understand the “sweetness’ of a fine dining experience that will leave you wanting to return many times over to relive the pleasant and pleasurable opportunity of embracing more than a memorable meal. The La Cucina Dolce experience embodies more than simply cooking and eating, and you won’t ask to be excused from the dinner table here!
La Cucina Dolce is advertised as Monroeville’s Best Kept Secret, but why keep that secret any longer! Anyone who enjoys an evening out that includes a dining experience par excellence should be advised of choosing this restaurant where the dining experience begins at the door. You will notice a casual yet exquisite style from the unique “see the kitchen” entrance to the choice of entrée and everything in between.
Three recent features from the April menu were a tender, melt in your mouth lamb shank surrounded by a delicious dark meat sauce and thin golden polenta accompanied by a serving of sautéed spinach, perfectly prepared Amish roasted chicken with sweet pea risotto and side of spinach, and a delectable pasta dish of penne covered with olive oil, spinach and feta cheese. All three entrees elicited commendable commentary from the diners, and all three diners expressed an appreciation of the food preparation and presentation. Along with the aforementioned entrees, conversation regarding the appetizers evoked phrases such as, “this grilled baby octopus, calamari and braised faro with tomato reminds me of a fresh seafood insalata plate enjoyed in Venice, Italy. The octopus is tender and quite flavorful with the unexpected surprise of braised farro. ” Continued quotes confirmed the excellent choices of the sautéed citrus shrimp and couscous appetizer that included a mouth full of exploding freshness, the Italian wedding soup and bread basket of cibatta and foccaccia accented, by choice, with a garlic, cheese, dried tomato oil dip.
When asked about customer comments regarding all aspects of dining at La Cucina Dolce, Jason Lardo responded that the staff is not accustomed to complaints, rather more accustomed to compliments. Customers know that the entire La Cucina staff put heart and soul into the food preparation, service, and attention to every detail of creating an experience that diners will want to re-create often.
La Cucina Dolce offers personal service, privacy, and a “no fuss” environment accented significantly by an innovative approach to cooking, a warm and friendly waite staff, a positive attitude and approach toward anyone appearing at the door in need of a meal that will satisfy the mind, heart, body and soul. This establishment is also a BYOB restaurant for those diners who wish to add their own choice of beverage. There is a $4.00 corkage fee.
Wine: Columbia Crest Grand Estates Cab 2005 is a perfectly balanced wine with a distinctive richness featuring black cherry and cocoa flavors. This wine accompanied the appetizers, soup and salad.
Reserva Cab from D.O. Maipo Valley in Chile a 2005 Santa Rita is an expressive, balanced and persistent wine. Its aromas recall ripe, black fruit, plums and fine herbs gracefully combined with vanilla, cloves and fragrant spices. We enjoyed this wine with the entrees and the dessert and coffee.
What a difference a wall makes.....from strip mall to Via Roma, from asphalt to wood floors, from cold light to candlelight, from busy intersection to private rendezvous. Sweet. In the hands of our hosts, La Cucina Dolce was a sudden vacation, plucking us from weary pursuits and whisking us to a land of holiday delights... like selecting what to do first. Open the wine, of course! Then, gather data on the baby octopus. (We've had too many of the tough, heavily breaded calimari.) A lovely start with surprising composition! Then, our third guest arrived to make our table complete.
Hospitality is marked by graciousness. Our servers were elegant and gracious and made us feel like welcomed friends. Eager to answer our questions, make recommendations, respond to a request for customization, our satisfaction was the goal. We felt well served, an artful balance that is hard to find. It's a crisp physical presence wrapped with a warm, inviting demeanor and a genuine interest in our pleasure. At La Cucina Dolce, it's a disciplined softness that reflects well in the low lights and on caramel walls. You want to savor the food so well served.
Our trio of sudden travelers enjoyed the sights and sounds, but most especially the tastes. Sweet pea risotto, lamb shank that melted in the mouth, Amish chicken in a superbly flavored sauce, perfect pasta... We opened the second bottle to finish them off and then made ourselves linger over key lime pie and tiramisu. It was hard to end our visit. Our hosts hid their eagerness to lock up.
We understand that a group of four visits routinely on Monday, La Cucina Dolce being blessedly open on this day. We make a mental note that this would be a very fine habit to adopt. I'm keeping my suitcase packed.
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