La Ragazza Tuscan Kitchen & Bar — Restaurant in Le Claire Township

The little girl might have cooked this. Take my opinion with a grain of salt. My review is subject to change (invite me back and I will change my review based upon the next incounter). I will remove my post once mgt contacts me. I put this out there so you had critical feedback.

I refused to have my plate removed from the bill as I have worked in kitchens, watched the books and know the margins. 25% was because although it was only your 2nd day, you were honest and helpful! Second is because if you can't tip stay at home to eat (no, you can't get pizza delivered without tipping)

Disclaimer. They have only been open for 1 month, and I'm critical, having worked in kitchens and still love the art of creating for those I love. I know 1 person in the back of the house and want you to know this is not a personal beef. Just honest opinion intended to help you grow.

There is a difference between Key lime and Pistachio martinis. Slow, inaccurate, underfilled, but tasty!

Food, Hmmmm, 2.5/10 You have a ways to go to compare to Fazoli's. If you're over 75 and lack melanin, you'll love the food!

First, any Italian would have a coranary about the overcooked pasta (my wife lived in Italy & bit her tongue, my moms last name is Grandinetti, and I refused to eat the dish). The pasta & salsiccia was bland and lacked depth. This is primarily due to a lack of salt and seasoning (taste what you serve). Select a better sausage or add fennel, red pepper and rosemary to the existing. A bit of panchetta fried with the spinach would work wonders as well to expand the base. Can whatever parmesan was used. Pony up and get a block of Reggiano, shave it. Fresh herbs would be commensurate with the price point.

Brussel sprouts: Only item that was seasoned well. Still, non-edible, mushy. This tasted like speed cooking gone wrong. Only time I've seen something like this was over boiling then pan searing. You would have been better off microwaving them them, coat in oil, season, and air fry. Or better yet 400° roast them. (The # of tops being set and kitchen space does not likely allow for this).

What's with the salty (diced?) rosted Veg? I know it cooks faster diced, but that's not the price point you're serving at.

Synopsis: Sample what you serve until you have unconscious competency.

Standardization is key.

Methods must match pricepoint or if using speed methods then deliver the same product quality.

Limit tables to a number the front & back of the house can serve well. Then, build speed and efficiency. I would start by seating 1/2 to 3/4 the number of...

I was incredibly disappointed with every aspect of my dining experience.

Starting off with dining in the back room of this venue, its frigid. I typically never get cold, but it had to be in the lower 60s. Who wants to sit in the middle of winter in a room freezing waiting for their food for a hour?

I made a reservation for dinner for three at 7PM and we arrived promptly at 7pm.

We got to the restaurant and it almost seemed like there was chaos! There was nobody to meet or greet us, or check us in. There was a server who was running from table to bar to kitchen. and told us multiple times "they'd be with us" There were open tables in the front part of the restaurant.

The server then seated us, didn't ask for a name or for reservation. We were seated in the back. They did ask if we preferred sparkling or still water. We wanted one still and one sparkling water. Approximately 15 minutes later, the server came over asking if we'd like to make order for drinks. We all ordered a drink (2 wines and a cocktail), I nicely asked if we could get some water. She asked "would you like sparkling or still" and we placed our order. We waited another 15 minutes and bread arrived at the table and we didn't have our drinks (or any water). I again asked for some water, and we also asked if we could get silverware/napkins and plates for the bread - as well as salt and pepper. Finally at we received our water, bread, and our drink order. At that time, we made our food order.

One person at our table ordered the vegetarian lasagna. The server made three additional stops at the table as they forgot the lasagna included a salad (asking which type), and then again about 5 minutes or so later to ask if "they wanted dressing on the salad".

Once our food orders were made, it was about 55 minutes before the food was actually presented to our table. By the time we finished our dinner we had been there almost two hours, sitting in a freezing cold room -- with almost no interaction from the server. People next to us complained about the time it took for food as well.. One entrée we had was a beef/noodle which was essentially favorless and watery. This is my third time to the restaurant, (I as a whole am not a picky person) -- I really want to like this restaurant, I love the atmosphere -- but it was definitely a "ho-hum" experience with subpar entrees every...

Had the best night out at La Ragazza. Everything was perfect from top to bottom. First, the renovation they did to the previous restaurant is gorgeous. We got to meet the family member that designed it and she was so sweet. The cocktails are perfection. I tried the lavender limoncello and the proportion of lavender was spot on. We also had a glass of prosecco which was great. Now for the food!! I tried the sausage dip. It was creamy and dreamy. The best part was they actually gave you enough pitas unlike most restaurants. For the main I had to try the sausage pasta. I love to say "I could probably make this at home" about most pasta, but not this one. I have never made a cream sauce so silky and decadent. The portion was also huge so I had plenty leftover for another meal. I got to meet the chef and compliment him too. Really a fantastic group of people that have clearly put their heart and soul into this place. I cannot wait to bring more friends and...