G
graham
Member
OK. Once upon a time a restaurant reviewer divided all Italian restaurants into two.
He called it the 'Which Blair' project. You could categorise an Italian restaurant very simply. Either it had been visited by Tony Blair (think River Cafe) Or Lionel Blair. (Think innumerable Italian restaurants with chianti bottles covered in wax and turned into table lamps and pictures of the proprietor with his arms around Lionel Blair).
'Liddleedally' (or Little Italy) on the pine walk has always been resolutely the latter.
It's always been just a tad too obvious. Just a bit TOO Italian. Just a little bit naff?
But have you been there recently? The Maitre' d is ex Giardanio from Pollensa and he - like his restaurant - is enjoying a new lease of life.
OK. So he's French not Italian. But his exuberance is obvious. And his passion second to none. His linguistics are somewhat tortured too. ( I was intrigued by something I'd never been offered before - a Schmollemonte Garlic. Was this a new kind of garlic from Schmallemont? No - it transpired it was simply a 'small amount of' garlic).
The pizzas were stunning. The flavours were huge and the price was tiny.
We went four times in two weeks and were never disappointed.
Rumour has it that Antonio Carluccio is a regular. I'm joinng the list too.
He called it the 'Which Blair' project. You could categorise an Italian restaurant very simply. Either it had been visited by Tony Blair (think River Cafe) Or Lionel Blair. (Think innumerable Italian restaurants with chianti bottles covered in wax and turned into table lamps and pictures of the proprietor with his arms around Lionel Blair).
'Liddleedally' (or Little Italy) on the pine walk has always been resolutely the latter.
It's always been just a tad too obvious. Just a bit TOO Italian. Just a little bit naff?
But have you been there recently? The Maitre' d is ex Giardanio from Pollensa and he - like his restaurant - is enjoying a new lease of life.
OK. So he's French not Italian. But his exuberance is obvious. And his passion second to none. His linguistics are somewhat tortured too. ( I was intrigued by something I'd never been offered before - a Schmollemonte Garlic. Was this a new kind of garlic from Schmallemont? No - it transpired it was simply a 'small amount of' garlic).
The pizzas were stunning. The flavours were huge and the price was tiny.
We went four times in two weeks and were never disappointed.
Rumour has it that Antonio Carluccio is a regular. I'm joinng the list too.