Name of reviewer: Dimple Motwani Name of restaurant: Linguini Fini Website: linguinifini Rating: 4/5 Linguini Fini is authenticity at its very best. If you’re anything like me, you probably think it’s a bit too overwhelming with a name like that in the heart of Central. However, this casual restaurant is anything but. Like any other American Italian eatery, Linguini Fini also serve an immense selection of salads, pastas and pizzas, but what sets them apart is their homemade recipes conceptualized by their group executive chef, Vincent Lauria. An integral part of the Integrated Hospitality Management group, Linguini Fini was established in 2011 with a specialty in handkerchief pasta. They mainly cater to a lot of young crowds during the week, while their weekends see an abundance of family lunches and dinners. However, they don’t want to limit themselves to only a few groups and are open and welcoming to anyone who enjoys the pleasure of good food. We started off the tasting with the Caprese salad, comprised of tomatoes, 30 year balsamico, basil and their homemade mozzarella. This was accompanied by two mocktails — one each between my colleague and myself — the Ginger Apple Snaps and the Fresh Thyme Lemonade. While the vegetables and the cheese, in particular, were extremely fresh, what appealed to me most was my Ginger Apple Snap cooler. It was delicious to say the least, and the icing on the cake was the sprinkled cinnamon along the rim of the glass. If you’re a fan of the spice as much as I am, this one’s definitely a must-have. The salad was followed by the Fettuccine Funghi. The pasta itself, also homemade (you can even watch them make it in their open kitchen), was one of the best I’ve ever tried: just the right amount of flour which absorbed the flavours of the al dente sauce and mushrooms, cooked with very little extra virgin olive oil. All Italian restaurants however, must be judged on the basis of their pizza, we were served the Pubblico pizza from their sister company, Pizzeria Pubblico, that has now merged with Linguini Fini. The Pubblico consists of the restaurant’s homemade mozzarella, tomatoes, ricotta cheese and chilli. While some like their pizza base thin and others, thick, Linguini Fini’s pizzas are somewhere in between. They’re crispy and also have enough crust to nibble on. What makes the pizza extra special though, was the combination of ricotta and chilli. As the former tends to be rather overpowering, the chilli neutralizes the taste as well as giving the pizza an extra kick. With regards to the dessert, we were served the Berry Shortcake, a moist delectable shortcake topped with homemade strawberry gelato and a side of berries. In short, the perfect end to the perfect meal. Linguini Fini also has an extensive wine list to choose from, of which most have been imported directly from their respective Italian cities. With the aim to remain authentically Italian, Linguini Fini has got exactly what it takes, with their homemade recipes and affordable wines. Perfect for a casual dinner with friends or even a first date.
Posted on: Tue, 16 Jul 2013 07:17:32 +0000
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