Andrew Mellman wrote:One thing: they were fun for a party, bad wine, huge portions, and all!
Adriel Gray wrote:This conversation seems to be more about the price of pasta, not the portion size. All places mentioned will sell you another bowl as far as I know. The question is really, what should one pay for pasta? Is it made from scratch and rolled by hand? What are the ingredients used, and where are they sourced? What is that worth to you?
My two cents is we as American consumers have a skewed since of what it costs to make true pasta as we have been confused by commercial food processing and industrial ag practices. Of course I could be wrong and these places mentioned are just miserly in their food plating.
Leah S wrote: What I find more disturbing is high end pasta-forward restaurants who do not make their own pasta.
Dan E wrote:So from this biased perspective, it is my assertion that restaurants should give me more pasta
My friends tell me that this is how it is done in Italy, and that pasta is often a secondary course rather than a meal itself. This is all fine and good, but I feel as though I’m consistently paying entree price for pastas on entree menus and getting 6 bites....
...But I recently went to bar vetti and was disappointed by my serving. This isn’t a slam. I loved my experience and everything was first rate. We shared the fondutta and a Caesar. I ate all of my bucatini and I felt completely satisfied and full but not too full after.
BUT, it was literally 5 bites worth of bucatini. Delicious, but as a ignorant, fat entitled American, I wanted more. Ranting aside, i’ll definitely go back, so again, I don’t want this to come off as too negative regarding a positive experience that I still consider to be ultimately a very fair value.
So all this said, I don’t think I really have a point.
Thoughts on pasta servings? I’d like to hear from the restaurant side too.
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