Adagio in Summit

[Susan]

Thinking of going next month for my anniversary, but have read mixed reviews. Any feedback would be appreciated.

[Rosie]

Have not been there in over a year. If you go please give us a report.

[PaulaJK]

I can't offer a 'latest word'...but if you go there, be certain

to reserve in the back, more formal diningroom. The front

room is a bit cavernous, tends to be loud and service lags.

If you're seeking a special evening, you might choose

another venue.

[dinerrm]

Had dinner there recently and it was simply dreadful. Quiet in the 'private' room and otherwise very noisy, and the private room was constantly interrupted by the guy with the cell phone pacing just outside. Drink orders were wrong (a lime in a lemon martini, with no sugar); they ran out of NA Beer and created an embarrassing scene before she let someone go next door and buy some. Foie gras was raw and then they served a miserable little overcooked piece as an insult. Duck was virtually inedible, but lots of it to leave untouched. Wine was served just as dinner ended. Every course was taken and served by a different waiter, with no idea where the dishes were intended. They said only vanilla and chocolate ice cream, then served caramel ice cream with figs as an 'extra.' Capuccino was ice cold. Dessert described as a creme brulee was more mity-fine chocolate pudding. $175 with tip for 2 with 4 drinks. Simply dreadful. Never again.

[Rosie]

dinerrm--Thanks for the posting and welcome to eGullet. Tell us where you like to dine.

[dinerrm]

Restaurants, like people, can have a bad night, so we went back to try Adagio again, and the 8 of us had a simply terrific dinner and a wonderful time overall. The bartender was new and had great hands, which is a good sign. We were in the downstairs vault room, which is quiet but spacious enough for 10 or so comfortably, and it is very private. But you do then miss the restaurant atmosphere and the smaller upstairs booth area might also be a logical choice. The large front room is beautifully done, sort of an elegant bistro look. Service was a young Colombian named John who was entirely professional without being at all pretentious, and he knew the menu like the back of his hand. And he was obviously very happy that we were all having a very good time. One nice touch was that after appetizers he said that we looked like we were relaxing so dinner would be served 5-7 minutes after we asked for it, and that happened to the moment. Dinner was wonderful. Three special hits from the appetizers were a wonderful seasonal soup, lobster salads, and a foie gras braised to perfection. The fish dishes were well seasoned and ultra-fresh, and two filets were done exactly as ordered and could be cut with a fork. The pork special was delicious and substantial, with a super sauce. Wine was a formerly unknown '97 Italian which was lovely. Desserts were 2 inches short of spectacular, just because the coupe spoons couldn't quite negotiate the bottoms of the glasses, but the effort was well worth it. This is a wonderful place which has come through some growth and has really hit its stride. We will be frequent visitors.

[Rosie]

We attended a five course “California Wine Dinner” hosted by Wine Library, Springfield and Adagio Taverna e Ristorante, 401 Springfield Avenue, Summit. What a culinary delight it was and a drinking good time! Chef/Owner Joe Cetrulo prepared the following menu:

We started off we champagne and hors d’oeuvres many of which were beautifully presented on a fork or spoon. These are the ones I remember: risotto with porcini mushrooms; smoked salmon; white bean paste on a toasted slice of bread; scallop wrapped with duck bacon; addictive grilled zucchini in a garlic vinaigrette; crab cake; wild mushroom faro with braised beef; and bruschetta.

The first course was a tomato broth based lobster soup with a hint of tarragon and a touch of cream. There were chunks of lobster tail meat in the broth creating a superb dish. I haven’t had such a delicious soup in a long time.

(Cosentino Chardonnay 2000)

Next was a sweet potato gnocchi in a pumpkin ginger truffle cream sauce with parmigiana. The gnocchi were light but a tad too sweet for my taste. Lowell loved it and finished his and mine.

(Fess Parker Johannisberg Riesling 2003)

The prime dry aged sirloin served with double-blanched frites, sauteed spinach and a bordelaise sauce was perfect. If this dish is on the restaurant’s regular menu be sure to try it. The meat was charred on the outside, red on the inside and fork tender. Loved it.

(Simi Landslide Cabernet 2001 and Chateau Montelena Napa Cabernet 2001)

Dessert was a chocolate mousse with filo crisps, fresh berries, and whipped cream which of course we all found room to finish.

(Cockburn Anno Late Bottled Vintage Port 1997)

Adagio has a web site at: http://www.adagioristorante.net/

For reservations call 908-277-1677.