La Ragazza Tuscan Kitchen & Bar

"Was expecting more! Pasta was comparable to Chef Boyardee! Chicken had no flavor. Wine was good and service was good. We were in the back room and they opened the door to go out and have cigarettes or whatever they were doing out there constantly freezing us out. Not a good experience at all. Won’t be back."

"We had the Tuscan Chicken Pasta with Shrimp added, Blackened Salmon, Tiramisu, and Deconstructed Cannoli. "Best salmon I've ever had at a restaurant." "Best tiramisu ever." Highly recommend!"

"We just came from the winery across the street and wanted to try this newer place. Great atmosphere. Beautiful view of the Mississippi until it got dark. Ordered a little conservatively this time. Creamy sausage soup and wedge salad excellent. Salad had a nice peppercorn dressing. Sausage pasta and grilled cheese my wife had were really good, not great. Oil tasted a little funky for bread. Service was excellent. Bench seating hard. When we come back, I will try something else and could be 5 stars, maybe."

"The place is small but decorated nicely the waitress was nice! Now for the food bread really good drinking are small and expensive salad good the tortellini were a bit over cooked and the food got cold really fast because of customers coming in and out. The tiramisu was the best part of the meal we would probably not go back. There was not enough on the menu for the main course. It was also very loud with bartender shaking drinks !"

"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 guests. 1 week"