I went to Il Terrazzo with my family for Sunday dinner. The hostess was prompt in finding our reservation and seating us and the wait staff was friendly and worked together with the hostess to accommodate a table change upon our request. Our waiter was helpful, friendly, and professional, giving excellent recommendations and doing his best at accommodating our requests. He proactively offered to take photos of our family and really enhanced our experience. The food was overall quite good and portion sizes were generous and satisfying. It had its flaws however: plating was somewhat dismal, and the sides and commentary elements in the dishes were not ways given proper respect, but at the end of the meal, we were all quite happy with the experience. A detailed review of each dish we had follows:

Mustard and herb crusted Rack of Lamb: The lamb was cooked perfectly medium rare. It was slightly under-seasoned but still flavourful, and it was juicy and tender. Served with an assortment of vegetables and potatoes. The vegetables and potatoes were unfortunately not given much care or thought. The dish as a whole would have been so much better with vegetables that were char-grilled and well seasoned and potato wedges that weren't placed underneath everything else on the plate causing them to lose any semblance of crispness. In the end, the lamb was nice, but the rest of the dish was haphazard and careless, from the complementary elements to the plating. Quite disappointing for a restaurant of this calibre and price point.

Beef Tenderloin Steak: The steak was cooked perfectly medium rare, and quite flavourful and well seasoned. The steak was served on a potato mash and with seasonal vegetables. The dish was simple but good. Would have liked to see some more fancy elements in the dish though, for for lack of a better word, as the restaurant is rather high end.

Venison Steak The venison was seasoned perfectly and cooked very nicely to a good medium. It was tender and moist and juicy. It was served on cannelloni and seasonal vegetables on the side, as well as some sourcherries. These elements worked together well and we're quite delicious overall.

Beef Tenderloin Scaloppini The beef tenderloin was seasoned beautifully and though it was pounded flat for the scaloppini, it was still somewhat juicy. This is however and odd choice of cut of beef, since a fattier cut such as ribeye or striploin would likely provide better flavour scaloppini style, as the fat marbling would render much more easily and lend its flavour much more readily, whole the tenderloin should be reserved for making steaks and roasts, where its unique lean yet tender nature can be fully demonstrated. The tenderloin scaloppinis were served on a spaghetti alfredo with thick cut bacon pieces and cremini mushrooms. Everything was delicious and the dish was cohesive.