Lo Squalo - Menu

"We went to the Shark for dinner, with us there was a girl waiting who was not immune to toxoplasmosis; We immediately asked Francesca (the girl who took the lead) not to add any raw condiments to the dishes we were about to order. The first courses were: mussels souté, carpaccio (the first time I 've had hot carpaccio); we also ordered some rosé wine, which was brought to the table without suaglass, to avoid it getting warm we asked for suaglass and the son 's response was: go to the pharmacy! assuming that it was a strange irony, we ignored it and asked another waiter who told us that he had run out of suaglass and that as soon as he freed one he would bring it to us. In reality that joke was just the harbinger of an unforgettable evening. Subsequently we ordered the first courses: 6 linguine with scampi and a stuffed pasta; for the convenience of the kitchen we asked for all the first courses to be without raw seasoning, we were ignored and we received 6 linguine with raw parsley and two clearly frozen scampi; the place was still crowded and we kindly asked to redo the dish without parsley. After a while the friendly waiter always arrives and without saying a word leaves a plate of cavatelli with seafood on the table. We stop him to ask for explanations and he tells us to eat what was without raw parsley. Imagining that it was a new nice joke, we asked them to bring us what we had ordered. Shortly afterwards, the linguine with scampi and a few pieces of parsley arrive; I decide to take the plate and take it directly to the kitchen to talk to the chef but I am intercepted by the owner 's eldest son (who in addition to not knowing how to do his job has big gaps in both education and culture) takes the plate from my hands telling me “No one dies for a bit of parsley!” This was the precise moment in which I put aside respect for the worker and raised my voice in the hope that someone would wake up and remember that I was paying for a dinner and not for a theater show. After having explained myself to the chef and the owner, I return to my table particularly disappointed, but here comes the nice guy again to advise me to take it out on whoever took my orders; well he was referring to his sister Francesca, the only one who was not at fault and who had done her job meticulously. The owner comes to the table to apologize, explaining to us that the parsley was in the preparation of the scampi sauce and therefore it was cooked (we can 't be sure but we can 't understand why no one ever thought to tell us this before); trying to mediate between the guests and the eldest son, but instead of apologizing he worsens the situation by even criticizing the choice to have children, the mother herself chases him away trying to avoid further inconvenience. To make up for it, the owner offers us 3 first courses and the chef decides to offer us some bitters inside the restaurant, after having presented us with the rest of the bill which, however, were surrounded by ants and with extreme discomfort I tell you that only one of us he noticed it in time. Unfortunately there is no remedy for an evening like this, the future mother remained fasting. I would add that the suaglass never arrived and no report was made to the technical health staff just out of compassion towards the sweet owner, just as the waiter who asked us for availability to make illegal trips to Hungary in exchange for €7500 per trip, imagining it was another crazy prank. To the question whether I would go back or recommend it, I don 't think an answer is needed."