La Marea
www.lamareact.com
This recent Italian addition to Old Saybrook's restaurant scene is high in quality and very welcoming
September 2, 2017
www.lamareact.com
This recent Italian addition to Old Saybrook's restaurant scene is high in quality and very welcoming
September 2, 2017
This latest Italian addition to the restaurant scene in Old Saybrook CT opened its doors in December 2016. As can be seen in the pictures below, it is nicely decorated with an open kitchen and lively bar area that was well separated from the dining area. The bar area itself also offered seating and was nicely sized. The dining room had generously sized tables that were well spaced. Nino, the owner-manager, worked the floor and was very friendly and informative. The noise level was low, even when the restaurant was full, which is possibly explained by tall ceilings and smart noise baffles. For my wife and me it very easy to have a conversation.
The service was friendly , with prompt attention to water/wine glasses and service changes when needed. The waitstaff was knowledgeable, which also helped with our order selection. Another nice touch was that the waiter folded my napkin when I left the table. We started with the pizza margarita, which was a very thin crust pizza topped with tomato, mozzarella and basil, and it came out piping hot. The pizza was top-quality, rivaling some of the best thin crust pizza we have had in New York City. Overall, it was excellent, very light with a crust that was flavored with parmigan cheese. For a second appetizer, I had the puree of Cornish hen soup with mushrooms, topped with feta cheese. It was one of the house specials that evening and it was excellent. For our main course we both had the ravioli stuffed with ricotta cheese which came in a thick pomodoro sauce, a very nice combination. The sauce and the dish itself were excellent.
The cork fee is $25.
The service was friendly , with prompt attention to water/wine glasses and service changes when needed. The waitstaff was knowledgeable, which also helped with our order selection. Another nice touch was that the waiter folded my napkin when I left the table. We started with the pizza margarita, which was a very thin crust pizza topped with tomato, mozzarella and basil, and it came out piping hot. The pizza was top-quality, rivaling some of the best thin crust pizza we have had in New York City. Overall, it was excellent, very light with a crust that was flavored with parmigan cheese. For a second appetizer, I had the puree of Cornish hen soup with mushrooms, topped with feta cheese. It was one of the house specials that evening and it was excellent. For our main course we both had the ravioli stuffed with ricotta cheese which came in a thick pomodoro sauce, a very nice combination. The sauce and the dish itself were excellent.
The cork fee is $25.
