Closer Look: Mancini's Modern Italian on Las Olas

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A tall round of tiramisu was set before us, with its sweet mascarpone cream and coffee- and liquor-soaked lady fingers. The plate was accompanied by a fishbowl-sized cappuccino with a mountain of snowy white foam. As we wrapped up our meal, Jack Mancini graduated to drinking a deep bronze liquor from a snifter. With a thick head of pushed-back silver hair, a 5 o'clock shadow, and a warm smile, the restaurateur sat casually on one of the short, black barstools at Mancini's Modern Italian on East Las Olas Boulevard in Fort Lauderdale, his nose in the glass, inhaling deeply.

See Also: Mancini's Modern Italian: Las Olas Institution Reinvented

Published on April 17, 2013

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frankd4 topcommenter

what's the point if the FOOD is expensive YET not worth it ?

i read ZACHARY FAGENSONs article whereas the FISH "disappointed because of a wierd combination of ingredients" the MUSSELS "no broth or bread to sop it up with" and PASTA dishes "over $20" but not homemade (so from where ? SYSCO ?), the RABBIT was"underseasoned and gamey", the wood-fired oven, apparently a new feature on las olas but in use elsewhere for many years now, yielded "overcooked, dry" results with the sausage topping "was far too salty" and the piece-de-resistance the $52 veal chop (including tax and tip) "the chop's parmesean rosemary crust was soggy and the saffron risotto tasted like undercooked rice in a cheese sauce"..........whheeww, i would have walked out at the FISH being "bitter"

long story short; just yet another LAS OLAS screw job appealing only to a scott rothstein type

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