ITALIANNIES,
6th Floor, Pavilion KL,
168, Jalan Bukit Bintang,
Bukit Bintang, Kuala Lumpur.
Business Hours: 11am-10.30pm.
Tel: 03-2141 9620.
MANY people are willing to travel great distances just to enjoy their favourite meal at a specific place.
Knowing that there is a market for good food, many food franchises are expanding to meet the demand.
Italiannies, a popular American-Italian eatery which recently celebrated its 10th anniversary, opened its latest outlet in Pavilion KL.
A rustic charm reflects through its brick walls and sepia-toned photographs of Italian families and historical structures, as StarMetro discovered during a recent visit to the place for a review.
The review started off with Spinach and Artichoke Formaggio.
The appetising Spinach and Artichoke Formaggio served with toasted garlic bread.
Marked as a chef’s recommendation, the creamy and cheesy texture of spinach, artichoke and mushrooms topped with sun dried tomatoes was good on its own.
The toasted garlic bread, which was served on the side, complemented it well too.
Next up was the New Zealand Whole Shell Mussels simmered in tomato chilli broth. Seafood lovers would enjoy this.
Presentation was good but because the mussels were arranged vertically, the broth dripped to the bottom of the pan and reduced the flavour.
Two types of risotto was served.
Although I am not a big fan of risotto, the seafood risotto made with a medley of seafood sauteed in white wine with arborio rice was exceptional.
The mushroom risotto made with sauteed mushrooms and Grana Padano cheese with arborio rice, on the hand, was a bit too overwhelming for me in terms of flavour.
The Salmon Oreganato is served over sauteed spinach, peppers and zucchini with rosemary potatoes, making it a wholesome meal.
One of the house specials was Salmon Oreganato.
The grilled salmon, which was tender and juicy with oreganato butter, was served over sauteed spinach, peppers and zucchini with rosemary potatoes, making it a wholesome meal.
Italian food could never be complete without pizza.
Here, there are two types of pizza dough to choose from.
The traditional dough which is made according to their classic recipe using bread flour results in a softer and fluffier dough.
Meanwhile, their rustic dough is made with semolina and farina flour, giving the dough more crunchiness and a nutty flavour.
I liked the light and crunchy texture of the rustic dough as it perfectly complemented the barbeque smoked duck (top pic) that came with it.
Completing the meal was the creme brulee for dessert.
The portion was enough for me to share with another and the rich vanilla sealed with crisp caramelised sugar was a guilty pleasure.
This is the writer’s personal observation and not an endorsement of StarMetro.
