14 comments

1. Caro Alberto Cazzone

   Bistecca Fiorentina cannot/wouldnot/shouldnot be served in America. It is false advertising. The true Fiorentina can only be served from the Chianina breed in few Italian pastures. It is as expensive as cocaine if it is the real deal. Should be priced at about $100 a portion. Lascia la lotta apertura di nuovi ristoranti e tornare alla pasta.

   VFF!

   AA @ 10:37 am on December 1, 2010

2. This better not be Pesca redux.

   pewter @ 10:42 am on December 1, 2010

3. I’d rather have the Old Church and $1.00 Long Island Teas on Monday night.

   Grumpy Gus @ 12:32 pm on December 1, 2010

4. Actually had a delightful preview dinner there last night and I have to say the space is absolutely wonderful really nothing to compare it to in Dallas today. Very understated elegance I felt like I was having dinner in a home in Tuscany. The food was delicious and does not read like a typical “steakhouse” menu. This will probably become a hard reservation to get over the next few months once word gets out on what a jewel it is and how private it feels. Not always a fan but this one seems like a winner….

   Cdallas @ 3:31 pm on December 1, 2010

5. Love the place and its nice to know that the Exc Chef Marcelo Gallegos comes with a full understanding of Italian coccina. Such Resturants as Spiaggi and Vivere and lets not forget Piccolo Sogno

   Good Luck Guys

   Harley @ 3:38 pm on December 1, 2010

6. @AA…Vaffanculo Cretino!
   “Give up the fight to open new restaurants and return to pasta” ?? WTH? Don’t hide behind the Italian language to voice your classless opinion. You are obviously very misinformed and have no business telling a brilliant restaurateur who has consistently brought Dallas amazing concepts and continued to reinvent himself, his cuisine and his venues in order to give what so few in the restaurant business care to.

   As for Bistecca Fiorentina, it is expensive but maybe you’ve had too much cocaine and don’t realize that even NYC has it for roughly the same price in the namesake restaurant as well as many other fine restaurants around the country. It’s easier to get now days due to this new invention called ‘international travel.’ Why can’t Alberto bring it to Dallas and not gouge his guests?

   Maybe the “AA” stands for ‘Alcoholics Anonymous,’ so you should go back to your meetings and stay out of the food business. Leave it to people with class and taste. Obviously, two qualities you will never have.

   Ottimo Lavoro Alberto! Bellissimo!! Buona Fortuna!!

   ForkU @ 3:07 am on December 2, 2010

7. Can we talk about John Tesar?

   Tesar Watch @ 6:43 am on December 2, 2010

8. Hey AC, take your own advice and quit hiding behind pseudo-names to get your own opinion across. The only reason you defend him is because you have placements in all his restaurants.

   AA @ 11:21 am on December 2, 2010

9. Wow, that is a hard working P.R. company that posts at 3:07 a.m. “Brilliant restaurateur”???? “Amazing concepts”???????

   Neutral @ 9:21 pm on December 2, 2010

10. As the PR person for Lombardi restaurants, I can assure you that I was not up and e-mailing at 3:07am and I don’t know a single phrase in Italian so I couldn’t read much of what has been written.

    BillA @ 11:47 pm on December 2, 2010

11. IMHO…(and I plan on eating there next week)

    Mr Lombardi has proven himself as a great restauranteur. No question there. But “brilliant” and “amazing” are pretty big words. Let’s keep things in perspective, here. Still, there are enough restaurants in Dallas to eat pastasciutta, an Tuscany-themed restaurant without pasta emphasis is a good concept.

    I’m wondering (and hoping)…is he using chianina beef for the fiorentina? If angus is more cost effective, then I understand. Is US chianina less expensive? Just curious, please enlighten me. But ultimately, as long as it tastes great and is prepared correctly, I’m happy.

    Wines…as a wine geek, I’m hoping the list doesn’t read like a Napa phonebook. And that doesn’t mean all Italian either, some Rhone would be nice for a change.

    Buona Fortuna Sig. Lombardi

    Socc'1000 @ 5:49 am on December 3, 2010

12. Must be the hot tempered “brilliant restaurateur” himself.

    Neutral @ 5:42 pm on December 3, 2010

13. I have to agree, as funny as their name sounds, with ForkU for the most part. AA seems like an idiot and way out of touch. Also, I doubt any PR firm would spout such venom back to an obvious mental midget. I like all of the restaurants Alberto has put out and eat at Taverna often. I’m looking forward to La Fiornentina!

    Stacy @ 5:47 pm on December 3, 2010

14. I apologize for my over the top post. I’m not PR for anyone for obvious reasons and I have no affiliation with the Lombardi’s other that truly enjoying how true & simple they make dining, but that ridiculous post by AA got my venom pumping.

    @AA…Who is ‘AC’ and what ‘placements’ are you talking about? I guess it’s just another outlandish statement. Meh.

    ForkU @ 5:56 pm on December 3, 2010