The food is actually pretty good, so I almost want to give them more than two stars. I just can't, though. The problem is that I can't abide the giant attitude we get from Walter, the Maitre d. It has ruined the last few experiences for me. Yes, the food is good, but not nearly as good as Rao's, Las Vegas, where Carla Pellegrino worked before. I have never seen her at Bratalian in my six or more visits, but her name is on the sign. I guess her various attempts at being a celebrity chef are more important than actually being at the restaurant where she is executive chef, but I won't get too into her career here. Who knows... maybe she's hiding in the back?? I don't know if it's that they just don't get the same quality product, but it just isn't as good as Rao's, despite "borrowing" several dishes from the world-famous Italian eatery. The meatballs, the pork chop, the salads... pretty good, but not quite as good, despite the same recipe and same executive chef. That said, it's way more affordable than Rao's, so I guess you get what you pay for! I often order the pork chop with cherry peppers, and it's pretty good, but usually quite dry. I recently had the same dish at Rao's, and learned what it is supposed to be. The waiter at Rao's suggested I order it medium, so I did. It was the best pork chop I have ever eaten. Next trip back to Bratalian, I asked Walter to bring one cooked to medium, which was met with an incredulous, "OH NOOO!!!!! we have to cook pork all the way through until it's white!" How DARE I suggest such a stupid, stupid thing! Really, dude? his comment, and misled belief demonstrates that he just doesn't know about fine food like he pretends to... Italian or otherwise. While his demeanor might suffice for the front of house, seating people, he could stand to learn a little about food if he intends to wait tables as well. Thank God he isn't cooking!! He went so far as to say, "We cannot be responsible for what might happen if you order pork medium." What, is he afraid of? Trichinosis? This isn't 1979, and pork is no longer "the new white meat". Even the USDA has relaxed their guidelines for the safe cooking temp of pork. Any fine restaurant with good product will serve pork a little pink. If it isn't served that way, it's over-cooked in my opinion. Despite the table side debate, and Walter agreeing to have it cooked to medium, this pork chop was delivered well-done as usual. If food were enough, I would go back. It's not. The biggest negative issue I have with this restaurant is the arrogance. I don't know if Walter is part owner, or what, but he must be, because no hired employee would be so smug. He acts like he's doing us a huge favor by affording us the privilege of eating in his restaurant. A few visits ago, my girlfriend, in a kind way, offered him a piece of advice about the way the bathroom is crowded with chairs and high chairs sitting inches from the toilet. GROSS! Who knows what your baby might be sitting in! She was just trying to help make this a better experience for everyone, but Walter seemed to take this as a personal affront, and dismissed her, appearing very insulted. He told her there was nothing that could be done in his typical "how-dare-you-make-a-suggestion-you-idiot-American" tone. The next time we came back, he had a palpable attitude toward us. Though he tries to hide behind a paper thin veneer of a positive laid back guy, his true colors come shining through. This should have been the last straw for us, but our friends and neighbors like the place, so we went back one more time with them. I'm not saying I will never return to Bratalian, but it sure isn't likely. There are too many other options for Italian fine dining in the area. Gaetano's, up the street, blows this place out of the water on food, and comes with impeccable service. Even Ventano's is at least as good for food, and they treat their customers with respect and dignity.
How would this review be described in terms of sentiment?
OPT:
[I] negative
[II] positive
[I]