Avanzare Italian Dining — Restaurant in Springfield

Meat was delicious and so was the spinach. I do not think that risotto was cooked right, maybe because I am an Asian? And we eat rice alot? And I am ignorant? I have traveled all over the world. If risotto isn’t cooked right which takes a lot of time, it can be undercooked and there is a huge difference between al dente and you don’t know how to make here is a description of it.There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.11] Risotto, unlike other rice dishes, requires constant care and attention.[12] The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.[13 The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed, the heat is raised to medium–high, and boiling stock is gradually added in small amounts while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass.14 When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated Parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.[16] Properly cooked risotto is rich and creamy, even if no cream is added, due to the starch in the grains.[14] It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ('wavy' or 'flowing in waves'). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.[citation needed. When the rice is undercooked, it leaves a bitter taste and you can feel the grain being stuck in your tooth. It said some resistance, but not chomping down on the rice grain. My degree is in hospitality and you guys didn’t delivered it and I was ok with it. The way your manager handled it, wrong answer. Your risotto was undercooked, and there shouldn’t be any “pop” to it. Al dente, do you guys know the meaning of it? Sometimes little criticism from a customer to get the cooks to pay an extra attention when you are paying almost $60 or more in a meal is called humility. That’s how a successful restaurant’s make it. The manager please hire somebody who knows what they are doing and I bet you money that it won’t last long.. I paid the full price and tipped as well. Let’s really train your cooks to include your servers to include the managers on how risotto is to be like. And I hope to God that you were not being racist. I graduated from Germany and I am a veteran. It you think I don’t know what I am talking about, let...

Disappointed...that is the overall feeling of our experience, sadly. We had heard such amazing things and chosen Avanzare as the place to celebrate a special achievement. First let's start with the good. One of our meals (mine) was FANTASTIC. Literally authentic Italian and delicious, and I have been to Italy twice, and eaten many a meal there. The pasta was cooked to the perfect al dente, the veggies (peas) were FRESH, and the sauce was perfectly seasoned and the flavor balance was DIVINE. Unfortunately, my dinner companion's meal was the opposite. The pasta was just a hair undercooked and unseasoned (like no salt was in the pasta water), the seafood was cooked well (not overdone - which is easily done with shrimp and scallops) but also poorly seasoned, and the "sauce" was lack luster. The overall dish had no flavor and was poorly seasoned. My companion ate the seafood but LEFT THE PASTA - at ANY Italian restaurant that is almost a sin.

The atmosphere fell flat. The noise level is horrendous. One must lean forward to hear and raise one's voice to be heard. Being mid 40's I can't imagine how difficult this could be for those older or who are hearing impaired.

Upon being seated, our table was not clean. It had black pepper all over it and when our water glasses were filled there was also black pepper floating in my water glass. The server didn't notice and when I pointed out the pepper on the table and asked for a fresh glass, she promptly replaced the glass but never attempted to clean up the table. Other than that, our server was good, she checked in at regular intervals without "hovering" and was so very pleasant.

I am not one to typically leave a negative review. I try to leave honest reviews with good balance. I hope this review can be taken as such. I felt bad enjoying my meal the way I did when I knew (and tasted) my companion's poorly seasoned meal. All in all - if you are looking for upscale atmosphere and a good meal, you may want to keep looking - or know that the potential for a 50/50, mid kind of meal...

We have eaten at many fine dining Italian restaurants all over the US. After seeing the menu on line and the prices, we thought we would be adding this place to our list. Sadly, it was not to be. We were celebrating 3 family members' birthday and called in advance for reservations telling them this was a special occasion. Upon arriving, the four of us were seated in a booth that was so narrow it was uncomfortable just to sit. We asked to be moved so we were then moved to the back at a table. The wine was good but not $9 a glass good. Two of the meals were reasonably good but not exceptional. My husband enjoys lamb and has eaten it at some of the finest places here and abroad. He has had great lamb and he has had terrible lamb. He specifically stated he wanted his lamb cook rare....it was well done. One member of our party saw what he wanted but it was only as an appetizer. We were assured it could be made into a dinner with some salad greens and a side of roasted potatoes. While his meal was good, we were somewhat shocked the cost was almost the same as the lamb dinner. The restaurant was well aware this was a birthday dinner for 3 of us. My husband and I couldn't eat all of our meal so we asked to have it boxed up. At that point the check was brought to the table. We were not even asked if we wanted dessert. Nor was even so much as a single cupcake with forks to share offered by the restaurant to honor the birthdays. Avanzare may consider themselves a fine dining restaurant and maybe for Springfield, Missouri it is. Rest assured compared to many other places it's a mediocre restaurant and charging fine dining prices doesn't make it one. I seriously doubt we will ever go back. There are just too many good Italian places in and around the area with great food and much more reasonable prices. Had the food been in accordance to the cost, the bill would have been paid without a moments hesitation. After viewing the website, reading the glowing reviews, and seeing the menu we had great expectations but were greatly...