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2015-07-08
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I have visited this charming restaurant a few times. Every visit is a journey to Tuscany. This is not a wannabe Italian restaurant. Have a closer observation and taste the food slowly, one will sense that this place compromises neither the quality of the ingredients, nor the method of cooking.The pasta are made in house. Good flour and good eggs are all what is needed, but not many medium priced restaurants are willing to bother with the work or bare this higher cost, however at Da Via, this i
The pasta are made in house. Good flour and good eggs are all what is needed, but not many medium priced restaurants are willing to bother with the work or bare this higher cost, however at Da Via, this is what you will be served. To me, it is worth paying a bit more for, if pasta is what you love.
They also serve the most succulent roast pork rich in good flavor. Their antipasta platter is a good idea for sharing with a nice glass of Italian wine which is available from their wine list.
It is becoming a habit for me to end my meal at Da Via with a strawberry panna cotta. The panna cotta was light and silky but not lacky the creamy flavor which I like. It was perfectly cut though and balance off by the strawberry compote which is not jammy like many that I have tried elsewhere. Rather, morceaus of stewed strawberry could be found, adding an extra texture to this wonderful dessert.
This is not a fast food place despite its casual and comfortable setting. Every bite comes from serious slow cooking and should be appreciate with the same attitude.
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