Il Terrazzo

Came for the location and reviews on food. Won't return due to service and food. Started with drinks and an appetizer. The wife's lemon vodka drink was pretty good but that's where it ended. Took nearly an hour to get the Bruschetta out. Completly skipped the family style Caesar Salad. Main courses came a few bites into the appetizer. Overall the food was just not good. The pesto dish with chicken was disappointing. The puttanessca was also not great. Our daughter barely touched the bolognese. This was the most disappointing as it was billed as a 6 hour simmered sauce... BS, it was watery and the meat was oversaturated with cheese. Just not good. All in we were at 140 for 3 pasta dishes with Bruschetta and 2 Drinks. The service fee is absolutely ridiculous as they claim its to offset raising prices but a $36 pasta is criminal without the service fee. Will not be back.

Il Terrazzo — Where the Kitchen Is Already Exceptional A Quiet Beginning My visit to Il Terrazzo began quietly. Walking in, there was no one at the front reception—staff were understandably occupied across the dining areas. It’s a small detail, but one that shapes the first impression. The space itself is divided into three sections: • A more refined dining room to the far right • A visible area with wine bottles and supplies near the entrance • A longer dining room to the left It’s a layout that explains the flow of service—but also why a guest might feel momentarily unseen upon arrival. Service — Good, With Room to Grow The service throughout the evening was good, and I’m grateful for the attentiveness that was shown. There were small gaps—a drink I ordered never arrived—but nothing that overshadowed the experience. Still, there is a clear opportunity here. With intentional refinement and training, the service could rise to meet the level of the kitchen. And that would change everything. The Food — Confident, Precise, Memorable Very quickly, the focus shifted. I was recommended the zafferano pasta, and it was outstanding: • Fresh pappardelle, cooked perfectly • A saffron cream sauce that was rich yet balanced • Parmigiano Reggiano adding depth and finish • Sausage (added), bringing everything together This is not food built on excess—it is built on precision and quality. The portion was moderate, but fully satisfying. Every element had purpose. The salad followed the same philosophy—simple, but executed with care: • Fresh spinach • High-quality olive oil • Balanced balsamic • Nuts for texture Everything tasted clean, fresh, and intentional. Dessert — A Thoughtful Finish The tiramisu was beautifully presented, finished with a fresh flower. It was light and fresh, though I found myself wishing for just a bit more depth in the cream to elevate it fully. Even so, it remained a graceful and enjoyable ending. A Place Finding Its Identity There is something deeper happening here. You can sense: • Respect for Italian tradition • Care in execution • A genuine commitment to excellence in the kitchen It feels like food made with pride—the kind of care one would expect from a deeply rooted culinary culture. And yet, there is a tension. The kitchen is operating at a fine dining level—but the service and environment have not fully caught up yet. At the same time, the restaurant seems to be trying to welcome everyone in, which can blur its identity. And that’s where it risks being misunderstood. Value & Practical Notes • Pricing reflects quality, though it may feel on the higher side for some • The automatic 20% gratuity may not be clear to all guests • This is not a quick meal—it’s one to be slowed down and experienced A Word to the Team To the kitchen: You are doing something special. There is discipline, passion, and pride in what you’re creating—and it shows clearly. To the service team: Thank you. With a bit more alignment and training, you can help bring the full vision of this place to life. Final Encouragement The food speaks with confidence—the rest of the experience is still finding its voice. My encouragement is simple: Do not try to be everything to everyone. Lean into your strengths. Build around the excellence already present in your kitchen. Because it’s already there. “Whatever you do, work at it with all your heart…” — Colossians 3:23