Bricco Trattoria — Restaurant in Glastonbury

The ingredients were fairly good, but they were destroyed by lackluster preparation. Ordered Charred Octopus that was served with a sort of pepper puree, an oily lemony chimichurri, and giant beans with a few leaves of semi wilted greens atop it all. The pepper sauce was mealy and room temperature, and if this was their intention, they nailed it spot on. The octopus was butterflied randomly, some cuts straight down the tentacle and some sliced in frighteningly uneven marks across the width of the leg. This indicates that they were trying to either cook it with zero confidence, or rush it out, which to me makes no sense because it arrived to my table cold, and hideously overseasoned. As I went to take the planned escape route from the desert of chewy salinity that had manifested itself in the form of a Portuguese octopus, I swiped a bite through the lemon sauce hoping it would neutralize the effect and much to my dismay, it did not disarm the seasick bed of salt that I was trying to force myself through. At this point I had already abandoned the pepper sauce and the cold beans because I was frankly astounded at how granular it's texture was, perhaps the cooks there have never heard of a chinios? The second course, the black cavatelli was at least brought to the table steaming hot, but it too was adding to the heart pounding crystalization my body began to suffer from halfway through the octopus- it was so salt ridden from a quantity of olives and capers that seemed to outnumber the small, stuck together pieces of squid ink cavatelli (which were actually good, just imprecise) that I found it almost impossible to taste the somewhat neutral red sauce enveloping the entire mess. I will say that the calimari and shrimp it contained was not overcooked, thank the heavens, although they too were seasoned by a different but heavy hand. Final takeaway impression: the grill cook should be demoted to porter, and the sautee cook, if following directions, needs to go to another restaurant because they have some skill but the dish being presented was inherently flawed. Interior is a mixture between sports bar, upscale Bertuccis, and a romanticized idea of what a small Italian restaurant in NYC would look like l, thus I was left confused by the inconsistency and irke by the weathered appearance of the black painted tables and dimly lit setting. FOH staff seemed semi friendly and they technically did their job but the host stand was barely able to conceal their overwhelmedness and it left a bad first impression straight through the door. Was recommended to Beam House or Rooftop 120, will totally give them a try next time! I am sure everyone here is working hard but it is a different thing entirely to give 100% and another to make sure the food you are putting out can be considered...

I have already spoken to the hostess to inform her that the kitchen staff aren’t carefully reading the orders. Order chicken Milanese which I was asked if I would want lunch and I said yes only to find out after paid I charged dinner price since they aren’t doing lunch due to covid. The chicken was over fried semi burnt and I asked to have Caesar salad vs house and what I got was house salad with maybe the dressing used for Caesar but had no flavor.

Asked to have chicken for baked rigatoni since pork is not what we eat and of course received the sausage instead of the chicken which the order clearly had chicken sub when I looked at the bag.

Disappointed since this order was picked up around 4ish but didn’t realize till 8 when eating for dinner. Informed the hostess that the staff isn’t reading orders properly and a sorry was said that it was their fault and if I would like to speak to manager which I said yes but was then told the manager was not there and they will call back. Not sure if they actually will; the order was placed Saturday under May and so let’s see if anyone will reach out. No replacement offered for the food.

Lesson learned don’t order bricco take out if you are having modifications done because they legit don’t care screwing the order up because they don’t and the management I doubt will contact us about their kitchen staff messing up food. Pricy not worth it. Should’ve gone to max fish instead of wasting money on burnt chicken and sausage filled pasta.

DON’T ASK FOR MODIFICATIONS FOR TAKE OUT...

Was pretty upset with my recent experience at Bricco. We made a reservation but were still seated 20 minutes after due to table not being available on time. We ordered the carb ravioli appetizer which was good and then we went into our main course. I ordered the BBQ salmon with broccoli and mashed potatoes. As i was eating it, i felt several bones, Which scared me because i was not expecting it. This was the first time I’ve ordered salmon at any restaurant that came with bones. It’s fine but should be advertised as such. I don’t know how to eat fish like that and I’m sure other people might be in the same boat as eating fish with bones is a skill. Fish bones and a chicken bone are completely different. We called over the waiter to ask him if it was normal, he said it happens sometime and he was happy to have the chef cook us another salmon but he’d have to charge us. I explained it wasn’t what i was expecting. But he encouraged me to take another couple bites as it could have just been that piece…. No. The whole fillet was filled with bones. So I asked for my plate to be remade to go and we weren’t going to pay for an extra plate as i barely touched the first one. The server said sure thing and i was given a small container with just salmon meanwhile there was still broccoli and mashed potatoes on my plate. Laughable. Wouldn’t bother returning. Food was...