Where is the Best Italian Food in Providence, Rhode Island?
Perhaps it was my mistake? Mixing Waterfire with a visit to a downcity restaurant. However, a well-run establishment could have faired better in spite of a busy night. Wait staff seemed almost panicked at times and running past tables at speeds so great that one could never expect to get their attention without extending one’s leg. The food was well prepared although the veal scaloppini lacked taste. The chaos was accented with dim lighting and no table lamps or candles making the menu, printed in medium brown ink on off white paper making it practically impossible for this Graphic Designer to read. The zucchini flowers were great; the salad was good as well. Bread was excellent. Noise was way over the top. I blame the acoustics and adjacent bar. I may consider giving it another chance, but with so many great places to try, it might be a while.Pros + foodCons – , Dim lighting, Service
Before I arrived here, I really didn’t realize that it was a chain. I had never seen one around before, but I hear that there are several in the Northeast. The day we went it was quiet and we got right in and got a great table. The menu was interesting and we had no trouble deciding what to order. Laura had the pesto chicken pizza topped with ricotta cheese which she found outstanding, and I had a plate of pasta and found it delicious. Laura and I decided to share a piece of lemon cake and it was to die for. I definitely look forward to going back again.
I came to Cassarino’s with some colleagues of mine recently, and I was very very pleased with our dinner. We were seated at a nice table on the 2nd floor and had friendly, efficient service from a great waitress. Everything came with perfect timing. The menu had all the basics for a solid Italian restaurant, and the portions were huge. Everybody loved their entrees. I found the chicken & escarole soup to be extra fresh and flavorful. I loved the clear broth and torn chicken pieces. The flavors complemented each other perfectly and made for an ideal, uncomplicated soup. I had a special entree with pork tenderloin over pasta in a marsala cream sauce. Prosciutto and tomatoes were mixed in the sauce. The tomatoes tasted great, though the large chunks were a bit confusing, and I wished the pieces of pork were smaller…but I really cannot complain, the taste was out of this world. My colleagues had huge portions of eggplant parm and spaghetti. I’d definitely go back. P
