Villa Palma Ristorante — Restaurant in Indialantic

Since it was our anniversary I thought I’d take JoAnn out for a nice dinner because even though I cook better than most restaurants she still likes to get dressed up and “be amongst the living.” JoAnn likes a crowd, so we arrived at 6:45 p.m. on Wednesday to a nearly empty ristorante. I asked the young hostess for a table for two and she hesitated and said let me see what I can do and walked away. I thought, what the hell? This place is a ghost town! What could she be seeing about? But then I peeked at the reservation list and there was like eight reservations for 7 p.m. I told JoAnn about the reservation list and she was a bit steamed because she asked if we needed reservations and I said no because I had no idea you needed them for any restaurant in the area, but the young hostess managed to find us a nice booth after JoAnn did puppy paws and said pretty please we picked this place special for our anniversary. We started with fried calamari – perfect. Ordered a bottle of Ruffino Super Tuscan for $40 – it was great. Probably a $20 bottle in the ABC, but the markup is what you should expect. They have a $15 corkage fee if you want to bring your own wine. Just don’t bring something they already have on the menu. Low class. For entrée I had the Filet tips and sausage in spicy cherry pepper and mushroom gravy. It came with a side of penne with marinara which I barely touched because the filet tips and sausage were so damn delicious, and I wanted to save room for dessert. JoAnn had the Gnocchi in vodka sauce with shrimp. It was also delightful. Both dishes were equally well-made and flavorful. We ordered an espresso and a cappuccino after dinner and our waitress, Michelle, brought us cannoli for our anniversary. It was goddamn sublime like everything else and just made me happy to have finally found a pace that makes it worthwhile to go out to spend the money for a nice dinner. Total before tip - $122. Worth every cent. Thanks,...

Had a hard time using the pen provided to sign. No big deal there. Posting the receipt because I think the following billing practice was shady. Maybe the mgr can pull up the full receipt. When the check was dropped we noticed that two of the drinks were rang in, I believe at $26/ea (Oban 12) which is a scotch. I went up to the bartender and asked, "What do you charge for Bulleit Bourbon", and he said "probably $7". To that I replied, "Well the server definitely over charged us." When we brought it up to the server he went to the point of sale system and came back. He said he applied cash to the check as payment for the over charged amount, "because it's going to come out of my pocket anyway". I have worked in restaurants; managers should be notified and the ticket corrected. Makes me wonder if he over charges on the regular to run up the check to get a higher tip.... Many patrons will not say anything because they don't want to feel cheap, or feel like a problem child, too embarrassed or are too timid to say anything. Sooo...how many peoples' checks has he ran up to garner that higher tip? If the check had been properly manager-corrected, I would think it was a legit ooopsie. The fact that he came back to the table looking nervous and acting weird after we had a very pleasant time engaging with him throughout the night, and then says that he APPLIED CASH tender to the check for the difference is very strange. He reprinted the new check balance that was minus the $$$ he applied in cash and did not provide the itemized receipt again, which makes me feel super uncomfortable. Was there a vendor contest/spiff for selling Oban 12 scotch that night? Was he being shady? I hope the restaurant isn't being taken advantage of. This place has great food and the remodel is beautiful. Giving one star, only to get the owner's attention. Date of visit: 11/15/24 Check #52 Server: P** C. Appx time: 8:00- 8:20pm ...

The so called hostess saw us outside at 5:00 after we arrived 3 minutes early for our 5:00 reservation. Knowing we had a few minutes we patiently waited and chatted with our out of town guests. Also knowing the protocol of restaurant business since I was a server for almost 30 years. She came and unlocked the door as I slightly heard the turn of the key. Then nothing ! I am standing there with my infant in a baby carrier and my 80 year old mother my husband and two out of town guests. Where I come from you wouldn’t be working there if you did not at least make the slightest attempt to great your GUESTS!!!!! I guess the so called hostess didn’t feel like being at her job that day, so we just didn’t matter. I am sure the server who made the fat tip for mediocre service was happy we came in . It is embarrassing to take my family to a place that really treats you like you are making them actually do their job. Sorry we inconvenienced you and we will make sure to not ever come back. I called the other location and he apologized to an extent. And the funny thing is we called around 2 before we came at 5 for a five top and she had to make sure she could take us. Lol there was not a soul in the place for the first hour we were there..... lol they had to check it was pathetic. We definitely got the feeling that this place is run by people who have zero experience. I have higher expectations when I go out. Villa Palma is not going to be on our list of places to go anymore. I called and spoke with the hostess and she gave me excuses from someone didn’t show up to arguing with a dishwasher for treating us like an after thought. Then she said she was the manager and bartender on Saturday and that people love her and I said wow seven days a week and you are relying on one day wow, so...