Tutto Bene Ristorante Italiano (已結業)

都忘記Tutto Bene放在wishing list有多久了，終於上個週六，繼同集團的Papa Razzi及IL Meglio，終於把這諾士佛臺上的最終夢想餐廳征服。　那是個晴朗的週末，在陽光照射下，鮮黃色的餐廳顯得特別可愛迷人；吧檯上的太陽花佈置，尤其得我歡心。當日還未有今週的清涼，就揀坐店內位置；店內流露一份古舊傭懶氣息，雖然只就坐簡單的藤椅座位，感覺已經很舒服寫意。優質環境下，難得這裡午餐定價也相宜，七款主菜選擇由$98-$138，各包頭盤、餐湯、是日甜品及咖啡/茶，而且食物水準也不錯!　先介紹率先上檯的麵包籃，軟棉鬆化的香草包十分美味，配上微辣茄醬後尤其開胃，我忍不住吃了兩大條!　然後是四選一頭盤，友人選了酸瓜柳伴薄切鮮藍鰭吞拿魚沙律，我也試了半件藍鰭吞拿魚，用料頗新鮮，在橄欖油與意式黑醋襯托下，鮮味突出，不錯。我就要了扒意大利肉腸配香辣鮮茄醬，雖然肉腸幾有頗豐富肉汁，微辣的茄醬亦味道吸引，不過兩者並不太夾，還是較欣賞茄醬配香草麵包的食法。　之後是二選一餐湯，友人選了煙肉粒燴意豆湯，看賣相是十分的足料，據她報稱味道也很好，大大的一碗轉眼就飲得清光是鐵証。我則選了另一款忌廉紅椒

店內大部份食客都係外國人，我地好似遊客甘，感覺好realx,，可惜食物質素和服務就麻麻。濃牛肚湯：個湯一d都唔濃，而且麻麻地好飲。鮮蠔忌兼湯：creamy又鮮甜，好好飲。餐包：款式多但唔好味。香煎吞拿魚扒：魚肉唔新鮮，sauce味道又差。Steak：肉質 “鞋鞋地”，熟得濟唔 juicy。我地開左支紅酒，飲左一兩啖，重有大半杯，店員就過來斟酒，攪到成晚傾計都被人騷擾住，真係好煩！

Has been there twice - one for casual dinner and the second one is for Chritmas Family Gathering....Customer Service is reall bad. Waiter or Waitress just ignored us.... and felt annoying if we asked them normal questions. They showed impatient and even iron face to us before the so call-manager stepped in...Food is either over -cook and the goose liver were never been found on dish even the restaurtant clamied the goose were the chef choice! Then, I asked the waitress about the goose, who quick

由於是朋友介紹，所以感覺比較失望點菜時說了share，所以所有食物supposed 是散嗌的一半分量吧。雜錦拼盤- 一舊哈蜜瓜+火腿、芝士greens 沙律、一隻八爪魚仔、一片火炙生吞拿魚片、一片mozzarella+蕃茄，另外有我散嗌的鵝肝。一粒橄欖。幾顆醃豆。普通。主菜牛扒：雖然$268 不算貴，但咬下去竟然有「粉」的感覺，比之前我自己在超市買的$55.1 急凍安格斯肉眼還難吃。是什麼原因呢？我倒是很有興趣想知道。蜆意粉：麵al dente，蜆大但沒什麼鮮味，酒味太濃，破壞了平衡，不行。最叫人不滿的是，麵包極韌，明顯是用微波爐叮熱。拜託，意大利菜沒有好的麵包還得了？！完全達不到水準。至於不時聽到侍應私下吹水、埋單表達意見時例牌死撐，見怪不怪了。客觀而言，招呼尚算周到，侍應輕手輕腳不粗魯，已經萬幸。但值不值$900 落樓？我就真的覺得不值了！

上星期,我同朋友一行四人去左呢到食飯,嗰時都10:30pm左右,見佢地仲幾旺就黎試下.我地全部都係第一次黎呢間餐廳,見個menu都係3傳統0既意大利dishes,大家就各人叫一款share.頭盤: beef carpatro, jumbo帶子,青口同prorini mushroom生牛肉可以啦,無咩特別. jumbo 帶子唔覺得有幾大,都係普通size,味道一般.青口就唔係好新鮮,食到陣腥味.最好食就係個菇,好香同好清.主菜我地叫左一個chef special 安格斯牛柳,grill prawn, 大蜆意粉同monk fish牛柳ok不過唔夠熱,唔知係咪因為佢幫我地切開晒,所以凍得快,舊肉係暖.grill prawn---唔好食,無蝦味,無鮮味. 意粉同件魚算幾好,幾好味,好鮮甜....甜品我地听左個dessert platter,又係好普通0既tiramisu+warm chocolate pludding+tatofu+拿破崙環境幾有情調,服務都唔錯會介紹下d食物俾我地,又唔趕我地走,不過食物就唔多有水準.我地每人叫左一杯飲品,埋單要$2600....一d都唔抵.真係無下次

掃勻諾士佛檯，以中位數計，佢算最貴一間，睇睇餐牌，佢須無乜花巧，但古板得來又幾吸引。很累，想找處地方想想、打算，坐下來經理忙問要水嗎？sparking？心想，無tap water也罷，用不著那麼嘮叨吧？最近marketing追數追得緊嗎，幹嗎那麼「機車」，煩氣。大部分pasta都是homemade，就在墨汁麵與pappardelle中揀了後者，Seafood pappardelle、餐湯番茄忌廉，餐飲ice tea走檸檬。餐飽竟然搵到薄餡餅，加了少少鹽，外脆芯位柔韌，帶點鹹煎餅感覺，加點鮮茄蒜蓉sauce，不錯不錯，而grissini，其實是炸麵包條，原條切成三段，砌返埋的話都幾長，點吃都唔似吃grissini，爾爾。pappardelle沉厚有韌性，澎湃的澱粉質正合心水，當然再厚身一點也無仿，海鮮番茄汁水汪汪，本來是幾討厭的，可幸茄蓉煮過後再加埋海鮮料攪過，入口倒有幾分鮮味，當然再杰點再多少少basil又再stick多一點，就更有風味，吃了半碟，又將墨魚、八爪魚、帶子、大蜆、中蝦、魚塊．．．清掉，打字打到手軟，幾有誠意。Pasta同「檯」計該是最出色的了，午市收百餘大洋，稍貴，又翻翻

TB used to be one of the better Italian places in town which perhaps explained its high prices. But after last night's experience I won't go back there again. Food is average only. Antipasti selection ($150) was very plain, using cheap ingredients. Cheapest pasta dish was $130, something you can easily make at home. Service was non-existent. They even charged for water. Wine list very limited, and overpriced.The two of us shared the starter, had two glasses of wine ($55 each), and a pasta ea

朋友做東, 請我到此午膳. 第一次試這間, 老實說, 午膳的時間, 水也收錢, 的確有點那過. 這裡的食物不算特別, 點了羊架, 不是太羶, 可是切得太厚, 中間的太生了…甜品和咖啡也很一般, 沒有什麼驚喜! 試一次算了, 何妨相對這街其餘的食肆, 這算頗貴!

價錢貴唔在講, service 十分差, 又唔係多客, 碟main course 都未食完成日要收碟, 簡直係要吹你走. Totally bad experience, 如果想食得開心一定唔好去呢間. 真係貼錢買難受...

I had an eye-opening experience when I visited this restaurant back in feb.first came the waitress:今日我地的“chIIIiiief" recommendations 係。。。。。she gave me a mental picture of a Cherokee chief working in the kitchen.then came the waiter to answer our questions:me: 請問wild mushroom risotto 有什麼mushrooms?waiter: 係普通果D mushroom.me: 之係white button?waiter: 唔係。係普通向market 買個D.me: 咁咪之係button 囉。waiter: 唔係。係普通向街市買個D。me: 之係shiitake?waiter: 係。me: so no wild mushrooms.....please....there's a difference between "wil

同二位好姐妹聚會, 我search openrice之後決定try try 呢度, book枱時已覺得waiter甚無禮貌. 三個女仔叫二個main courses share, mushroom risotto with grilled scallop on top, scallop 恰好有三粒, quite big and fresh, but risotto portion is sooooo small, clam linguine, the sauce is quite light and not heavy, quite many clams, and not overcooked, 餐前麵包有bauquette, grissini and some herb breads, together with grilled garnic and three different dippings (mint, sour and chilli and cream cheese)但waiter無乜禮貌地說淨叫兩個courses "一定" 唔夠飯飽law, it's not the a

與三位壽星女補祝生日，改了幾次日子，今次終於食到啦!每人要一個頭盤，另外再叫四個主菜大家食。頭盤：我當然要香煎鵝肝啦，鵝肝本身質素唔差，入口即溶，可惜唔夠熱，而且煎得唔夠香脆。主菜：扇貝雜菌Risotto-雖然扇貝大隻新鮮、雜菌亦香，不過我應食Risotto，飯才是主角，這裡的飯質軟硬度適中，creamy得來唔會過溜，算做得不錯，是我在香港食過意大利飯中，水準僅次於Sabatini及飛豬。鴨肉蕃茄長通粉-蕃茄汁較浠，濃度唔夠，味道較淡；鴨肉較羶，口感似羊肉。相買及味道來講，真係好普通，似一般餐廳幾十蚊一個的pasta。香煎羊扒-相買完全唔似羊扒，而肉質亦唔似羊，偏向似豬。牛仔柳-要了5成，沒有過火；肉質好嫩，肉汁亦豐富。6個人叫了4個主菜，初時驚唔夠食，原來主菜份量都唔少，最後都食得好飽，但餐後甜品是不可不叫的。甜品：Combo dessert –好夠排場。有tiramisu、火燄Cream Brule、兩個三角型的意大利雪榚及兩球普通的雲呢拿雪榚。因為火燄的關係，Cream Brule好重酒味、Tiramisu的咖啡味唔夠濃，唔夠creamy，似普通的朱古力蛋榚，三角型的意大利雪榚最

Overall the servie and the food is very good....the atmosphere in the restaurant i enjoy alot....definitely recommendi will go again

Nice pasta dishes and foie gras and large portion salad. They will seaparate the food into two portions for you if they know you are sharing it, nice service.Don't try the cheese cake, a waste of money on a flaky chesse cake.

約了朋友7時多來這裡晚飯, 來到時只有一台日本客. "乜都冇所謂, 最緊要叫Risotto~" 就咁樣將點菜個波拋了給朋友. 我們點了一個煎鵝肝頭盆, 一個蘑菇帶子意大利飯, 和一客芝士忌廉汁意大利肉醬雲吞. 因為係share食, 全部食物都是預先分好2份, 還裝飾得靚靚先上台, 感覺很好. 先講鵝肝, 記得樓下小通講過煎得唔夠香脆, 這次食落也是有點外面唔太脆的, 不過味道是不錯. 墊著的菠蘿片吸收了鵝肝的油, 也很香. 橙色醬汁的意大利雲吞, 伴碟是芝士筒卷著少許沙律菜. 芝士味很強勁, 可惜不夠脆, 硬硬的咬來有點黏牙, 很可惜. 雲吞餡味道不突出, 反而是醬汁比較多, 朋友覺得很漏, 我就覺得唔錯, 不過份量很小, 每人不過是4-5粒. 最後上台的是我最期待的意大利飯, 因為下次想自己煮蘑菇意大利飯, 所以好想先試下餐廳的水準. 以為這個份量也會很細, 原來又比想像中大. 一人一半也很覺飽. 帶子煎得香, 肉質不死實, 扇貝也啖啖肉. 飯的質地傾向軟身, 蘑菇味有, 但稍稍鹹了點. 個人傾向少芝士一點的蘑菇飯, 但味道其實也不錯. 本來想叫埋單, 行下再食甜品, 沒料到朋友預