Eggs — Restaurant in Rome

Go only if you intend to get a multiple-course dinner with wine or beer, because the service staff will not like you if you don’t do so. The staff seemed to not like my face, which is really unfortunate. Perhaps it’s because I was speaking in English (most of the people here speak Italian), or perhaps it was because I was wearing t-shirt with jean shorts and thus didn’t fit into the “classy” atmosphere the restaurant was trying to achieve. When I asked a waiter if I could place my order, he mouthed “please wait a moment” at me but I could clearly see the disdain in his face that he quickly tried to mask. Of course, he never showed up at my table throughout the entire night. Another waiter took my order after perhaps 10 minutes (context: the place was relatively empty as the main dinner crowd had not arrived yet). I had the classic carbonara and when it was served, it was placed at my table with a similar sense of disdain (but by another waiter). I witnessed the waiter serving another customer (solo, wearing a t-shirt like me) and things quickly clicked together. The waiter asked the customer if he wanted to start off with some water, to which the guy said yes please—but he’d also like a glass of red wine. You could see the waiter’s face change immediately at the mention of wine. From a detached sense of disdain, the waiter started explaining the kinds of red wine they have earnestly. It is extremely clear that the service staff here will only smile at you and be friendly if you order above a certain amount of food and wine. While initially the other customer appeared to be unlikely to order a lot simply because he was dressed in a t-shirt, his order of a glass of wine clearly indicated that he is going to order many dishes. Thus the service is upgraded accordingly. To me, that is the height of unprofessionalism. It was not personal anymore but systemic and based on how much your bill adds up to. I heard rave reviews about the carbonara and thus wanted to try it for myself, but was sorely disappointed at the entire experience. Please, don’t go for the carbonara alone. This restaurant is not about the food, but about appearances. If you have to visit this place, then make sure you spend a lot of money in order to earn the friendliness of the staff.

Edit in response to the restaurant's reply: Thanks for your response! I think the best you can do is to make sure your service is consistent from now on. I will never lie about the service I received, maybe it was a bad day for the staff (especially the one who said he's coming back to take my order but never came back the whole night, even early on when the restaurant was relatively empty). The only real smile I received was from one of the senior staff / owner (I'm guessing she is senior because she was hosting some wine session at a corner), when she came to take my cash and...

Wow. Super underwhelmed. Service is pretty terrible as well. Nothing here is really all that tasty. Things are either too salty or too bland. Tried both the classic and blanco (noodles made of potatoes instead) carbonara and both were terrible! The combo of the “new innovative” blanco carbonara did not make sense. It was dry and the sous vide egg was over cooked (yoke was hard and def not runny)! Don’t get the egg game either. The worst gimmick. Nothing creative. Left feeling we got punk’ed given the recommendations to come. Nothing more than a couple IG photos. And similarly…may look interesting but often no depth. We also had asked for water for over an hour and only got it when we got our check. Eggtremely awfully and eggxulting experience…

Ps was charged for the bread that we never got. And our original waiter screwed up so much that another waiter saw how bad our experience was and had to step in.

Cheers to Roberto tho. At least helped us so we could leave without being angry for bad food and being poorly treated. He is what service is...

Probabile errore della classificazione Google che chiede una votazione per le camere invece del cibo... Comunque: cibo 4 stelle Servizio 4 Posizione 4 Sabato sera, prenotazione obbligatoria diversi giorni prima se no nulla, troviamo il locale pieno di 20/40enni (più 20 che 40), clima caciarone e un via vai di gente più da bar dove bere qualcosa che da ristorante in cui cenare seduti al tavolo. Nessun giudizio, solo un dato di fatto, il cameriere, informale, ci dice che durante la settimana ci sono più "signori", il week-end è così. Ok, ordiniamo la famosa carbonara sullo stecco, l'antipasto e 2 carbonare classiche. Speravo più croccante la panatura dello strapazzo, la carbonara da passeggio, nel nostro caso 3 su 3 più morbidi che croccanti. Forse sfortunati, la panatura era debole e l'interno comunque non spiccava granché come gusto. Buona l'idea ma per un amante del fritto non è un si pieno, sinceramente. Nota di merito invece per il gioco dell'ova: buono buono. Simpatica l'idea dei gusci posizionati nella tradizionale confezione di cartone, ottimo il contenuto. Nelle foto trovate nomi e abbinamenti di elementi, a mio gusto particolarmente interessanti "il biondo"(gelatina di crodino, gel all'arancia, mimosa di tuorlo e arachidi) e anche "non uovo" (burrata e uova di salmone) o "il gualtiero"(caviale, erba cipollina e crema di patate). Meno riusciti, sempre a mio gusto, "il tonnato" e "il craccato", primariamente grassi, poche note di contrasto (e di esaltazione), aiutano un poco le zucchine marinate ma non ce la fanno davvero. Comunque piatto riuscito, divertente e creativo ma sopratutto vario e comunque molto gradevole al palato. Le carbonare ci mettono un po', arrivano nel loro bel vasetto, più asciutte in alto ma a girarle abbondantemente cremose, il dubbio semmai è la cottura, diciamo 2 minuti in meno del dente, troppo poco davvero x noi, hai voglia ad aver scritto sul menù di dirlo se qualcosa non va, che verrà rifatto... così non vale, ce la mangiamo con calma e stop. Dopo questa pasta con cui far lavorare lo stomaco, io sto, mio marito, curioso e temerario, osa un ossobuco... muoio x lui, è buono e abbondante, non arriva però caldissimo e quel midollo appena si fredda è una bomba a mano. Curiosa la scelta di inserire sopra (ci vuole il tocco d'uovo, ok) una julienne di sottile frittata, noi perplessi, non sembra azzeccarci proprio, alla vista e al gusto, nulla. Ricapitolando: 2 antipasti (22+13€) e 2 primi (15€×2), un secondo (26€), una bottiglia di vino da 24€, 2 acque e 2 amaro, totale 127€. Bagno abbastanza in ordine seppur provato dal continuo avanti e indietro dei vari giovani avventori. Esperienza interessante per le simpatiche trovate della chef, tornerei a provare le varie declinazioni della carbonara, in menù ne sono presenti svariate e molte ne vedo arrivare ai tavoli vicini. La prossima volta sicuramente specificherò la cottura...