North Italia

"Recent Managers reached out and rectified prior issue with tacked kindness and professionalism. Those born and raised and (less traveled) and stayed in Tucson well they really love the food from here. The restaurant has a really nice view and atmosphere."

"This place is a hidden gem The food is worth coming back multiple times. The ingredients are so fresh - for the burrata the tomatoes were thick and sweet and it paired perfectly with the light cheese and bread. The short rib pasta was also very well cooked and not dripping in oil or cheese sauce. I also got the olive oil cake (came with two decadent sauces and freshly made blueberry jam) and some shrimp that was tender and huge. I will be coming back, just for that burrata They are open late for delivery and very worth the price."

"Very nice ambience, friendly service and good food on a record hot day. It was perfect to have some Italian drinks and pizza and salad. Highly recommended."

"I would really LIKE to give North Italia a top rating. Especially since very nice friends paid for our (reasonably expensive ~$20.00 per person just for food) lunch. The waiter -brand new to that establishment - was a nice and capable fellow. The design and feeling of the restaurant was superb, bright, airy, a beautiful bar, none of the cramped sense you get at other nearby restaurants. But the food was a decided disappointment. What was billed as the house “Specialty” — rigatoni bolognese — was (a) only lukewarm, but (b) would have been better if they had just bought a can of bolognese sauce from Trader Joe’s. It lacked any discernible flavor and the meat was tiny little pellets of something. I guess it was pork. But who could tell. And, my companion’s penne with pesto, also barely lukewarm had none of the intense basil flavor pesto should have … we took more than 1/2 home and amended it with Costco Pesto sauce (which rivals homemade pesto and is a standard preparation). I suppose North Italia may say, ‘well, this is the way WE make these standard famous dishes’ - kind of creamy and without any distinct flavors’. But, it’s like the time some years ago when I ordered a Crème Brûlée, and what I was served was, basically, chocolate pudding with caramelized sugar and whipped cream on top. When I complained, the manager said “Well, THIS is how WE make it.” It would have been nice, then and there if the menu had stated that a centuries old recipe was being given a ‘new twist’. And it would be nice, here and now, if North Italia had offered a similar “caveat emptor”. North Italia is probably my (new) favorite restaurant as a PLACE to be with be with friends, and maybe to drink. But as a place to eat … caveat emptor."