Molto Trattoria — Restaurant in Naples

My grandfather used to say that if the bread at a restaurant was good, it meant the preface of a good meal. As such, Molto restaurant should do more justice to it, replenishing the bread at the tables more often. Yet, we could say we are not at Molto for their services but the food. We mainly visited Molto for its “Buon cibo” (good food), so let’s go to the mattresses and talk about it.

Antipasti. According to my son, when he first came to Molto, he had a delicious experience with the Cold Cuts and Cheese plate. You can’t go wrong with that, I assume, so we probably should have had it. Instead, we had several other starters. Cozze – Mussels in garlic, white wine, crushed red pepper, parsley, and fresh tomato sauce. Like in many restaurants in Naples ( which I can assume is a trend), the primary ingredient taste was garlic. The chunks of tomatoes were too rough. The sauce was too oily with almost no wine left to cut the grease and way too salty. Mussels should be served in their soup—a combo of its boiling water reduction with garlic, white wine, and some tomatoes if you desire. Also, two slices of bread? Really? Frittura Missta – Shrimp were lame on this plate; I would stick to calamari or have the whole seafood plate breaded in panko or anything other than flour. The marinara sauce was delicious. Bold, not too sour, not too sweet. Bit too salty. It seems to be their signature sauce; good as a frittura dip, not good for the Mussels, though. The Burrata was good. Not too creamy, not too salty. Light. I’m not very fond of Burrata, but my son is and loved it, and believe me, the kid is picky. Only, again, where is the bread! Primi Piatti, Tagliatelle Porcini, I liked the tagliatelle texture, although the consensus at the table was the dough was too stiff. The sauce was the defect in this plate. The porcini did not seem fresh. Maybe they were, but the texture in the mouth was too slobbery, an indicator of a probable previously canned or jarred porcini. Sadly, again, too salty. Lasagna, the meat was a sausage kind. Not bad, but I would stick to the known: grounded or shredded meat. Too salty. Fettuccine Alfredo. Not a good indicator for an Italian restaurant unless it is Olive Garden. I do not like to comment on Fettuccine Alfredo, but my son had it at Molto previously, and enjoyed its creamy bold consistency. Not the same experience this time. Too strong the cheese flavor. Lastly, and more painfully, was my Corvina. My Corvina wanted to be excellent. The sauce was perfect. Also, with some base of their signature marinara, it went divine with the capers and white wine.The sauteed Spinach was precise. Thankfully not too salty, balanced level of garlic and no watery (main problem always with Spinach). Would love to see how they prepare it.The dreadful matter with the Corvina was… what in the world with the SALT? Do they have a saucier? Was he too happy yesterday and needed some pain? Or maybe the lady that took the reservations helped with the sauce. I don’t understand, but what a shame with that Corvina. No dessert for this table of four. They did not offer them. We neither asked for it. For sure, a Lemon Servet was much needed for so much salt and oil. Molto sale, non mi piace! Very cheerful, lively trattoria, with a relaxed environment and nice cute bar. Too expensive for poor plates. The $$ reference on Google not accurate. They should...

Molto Trattoria - At A Glance

Food - Excellent, especially the pizza - for me, it checked off all of the boxes. The sandwiches were good and made from high-quality ingredients. The prosciutto and meatballs were very fresh, as was the cheese.

Service - Great, although as locals, we know to come at off times and ask to be seated inside. This was around 2pm.

Ambiance - Lots of really cool decor, see pics.

Today's visit served as a very good example of why you should give certain places a second chance. My wife and daughter tried Molto once and had a bad experience, however a friend raved about the place and encouraged them to give it a second chance. I like to self reflect a lot and and ask, "what might my part be in this unpleasant situation?". So we made sure to set ourselves up for success by going in with realitic expectations - it is season on 5th avenue, so it may be busy and expensive. So we booked it at an off time (2pm) and checked the bank account for funds. We also never sit outside in season - as a result, we had the place all to ourselves and so the service was great, the food was freshly made and the place was quiet.

The food was excellent. The pizza in particular was quite good - a Neapolitan style small pie. They told me that they use Caputo flour, and I guess that makes a difference. The dough was just right, the sauce was great and the cheese was fresh. The sandwiches were excellent as well, the bread was crunchy on the outside, but soft in the middle, the prosciutto was fresh and the meatballs were made from very high quality ingredients. Even the fries were great!

Update: Molto remains excellent, all ingredients are top notch. I've added some pics, including the ravioli- can't go wrong with anything we've tried.

Although the dinmer plates are great, I recommend trying one of the sandwiches, even if you share it as a side - they...

My wife and I have been coming to Molto since moving to Naples & we were really enjoying it! However one day I ordered chicken parm as my main and when it came to the table it was very watery the cheese wasn’t burnt at all , it was a terrible mess. We have my in laws over and we decide to take a party of 7 here for dinner. We get there and was greeted by a woman with a attitude for no apparent reason and was sat in the way back of the restaurant near the bathroom. Our waiter was Zendyl or something with a Z I can’t remember because the service he gave us was as tasteless as the chicken parm. His attitude towards my table was seen by everyone in our party. He was not inviting at all. So now I want to have the chicken Parmesan for dinner again this time. Maybe they will make it better per my request. So I tell Z can you please make my chicken parm we’ll done and burn the cheese a bit , he continues to tell me that all the parms are pre made and he can try his best. All the chicken Parms are pre made and frozen!!! So to my table comes a soggy chicken parm, which leads me to believe they are frozen and then warmed up in a microwave!! Z was rushing us coming to our table numerous times before we were finished and without asking removing plates from us. This man was extremely rude it was unbearable , so we finished dinner and I called him out on it which he didn’t like and wouldn’t give me my check until I told him why I was upset. In which i was being held hostage in this restaurant as all I wanted to do was pay and leave with my family. Eventually I was able to pay and tricked into an additional tip which is not noted anywhere. I don’t recommend this restaurant to anyone anymore because of this time & the microwave thing also big...