Al Dente's Demise: A Tale of Too Much at Carmine's - Carmine's Italian Restaurant - Las Vegas - Buy Reservations
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🤢 2/5 - Al Dente's Demise: A Tale of Too Much at Carmine's
By 👻 @Abbi Kanthadamy, 01/29/2024 3:00 am
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In a city where sin is a selling point and indulgence is the name of the game, my valiant crew and I ventured into Carmine's Italian Restaurant in Las Vegas, a venue that promised an escape to the old country, only to find ourselves embroiled in an epic saga of pasta misadventure that would leave even Odysseus scratching his head. The opening act was a Garlic Bread Parmigiana that swaggered onto our table with the confidence of a heavyweight champion, laden with more cheese and garlic than the laws of culinary decency would dictate. This wasn't just an appetizer; it was a statement—a declaration of war on the very concept of hunger, perhaps even a subtle nod to America's love affair with excess. As we navigated through the antipasto, a sprawling atlas of meats and cheeses unfolded before us, a testament not to the art of Italian cuisine but to the American mantra of 'bigger is better.' It was as if Carmine's was challenging us to a duel of digestion, armed with nothing but our forks and a rapidly waning will. Then came the main event, the pièce de résistance: a Penne Alla Vodka that was so overcooked, it could have easily doubled as an exhibit in a museum of culinary atrocities. In this dish, we found not the al dente nirvana promised by Italian grandmothers and Michelin-starred chefs, but a soggy wasteland where pasta goes to die—a culinary faux pas that would have Nonna turning in her grave. It appears that in the great American kitchen, the art of cooking pasta to that perfect 'al dente'—a term that seems to have been lost in translation—has been replaced with a more is more philosophy, where the only thing al dente is the diner's patience. This phenomenon isn't just a tragedy; it's a missed opportunity for cultural exchange, a culinary Tower of Babel where the language of pasta is spoken in wildly different dialects. As if to add insult to injury, the service meandered through the evening like a lost tourist in Venice, further compounding our dining despair. By the end of the meal, it was clear that Carmine's, in its quest to serve up a slice of Italy, had instead delivered a heaping helping of Americanized Italian—a hearty, heaping portion of misunderstanding garnished with a sprig of disappointment. In conclusion, Carmine's stands as a monument to the great American culinary misunderstanding—a place where pasta's delicate balance is bulldozed under the weight of excess, and where the subtleties of Italian cooking are lost in translation. It's a restaurant best suited for those who believe that when it comes to food, more is always better, regardless of the quality. For those in search of the elusive al dente pasta outside of Italy, the quest continues—preferably far from the reaches of Carmine's kitchen. #neveragain
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