I attempted to dine at La Trattoria Tuscano several times before it actually happened. I didn’t try hard enough, as it doesn’t take a genius to pick up the phone for directions. GPS in the Woodlands is a bit off at times, which is why I previously ended up at Black Walnut Café instead.
After being sent to a park named after a bear and then to a local college, um, I decided I would make that call… The key words missing in my directions were “Technology Drive.” This was one of the best calls I’ve made in a while.
After arriving for dinner, I passed the patio on my way inside. Several servers were outside tending to guests. Wine bottles were being opened, as other servers were running food, and also answering questions about the menu.
The fine dining feel came quickly and never left. The atmosphere is first class, without being stuffy. The combination of décor, staff, and clientele came together resulting in a great experience.
Upon entering the restaurant, the servers were huddled together beside the kitchen. They began discussing the specials for the evening. I was excited to secretly be a part of the shift meeting, which brought back memories of waiting tables in college.
A specific wine was being pushed for the evening. The top seller wins two bottles of wine. Each employee I came in contact with appeared happy and energetic. It’s not often you find a room full of servers that all look thrilled to be at work.
I began looking over the menu. I asked the bartender which fish is being served with the special this evening. He was about to check, when I heard “flounder” from behind me. I asked this gentleman how he knew, and his reply was, “I am the manager.”
Music to my ears… A manager with an answer to a question I didn’t even ask him. So on top of things, this manager is welcome in my foodie life any time.
I introduced myself and we began discussing AVH, along with its purpose. This manager miracle began recommending dishes that would be beneficial. Imagine that? A manager doing a fantastic job…pause…
The bartender brought bread with balsamic vinegar & oil, while Master Chef Bob said to wait, and he would begin sending dishes out for me to taste. I was suddenly more excited than my tasting at P.F. Chang’s. I didn’t think this was possible!
How exciting is this… The chef is the owner. La Trattoria Tuscano is a family restaurant. The manager running the shift meeting is Master Chef Bob’s daughter, and the other manager is his son. Wow.
By the way, I heart saying Master Chef Bob. It sounds better than Sous Chef Blake Bond and Operations Manager Barrett Bailey. The happiness is just beginning…
Master Chef Bob has been cooking since the age of ten! He learned from his father, as well as attending Emerson Culinary School in New York. I enjoyed our many conversations, as well as the delicious Italian food he prepared. His passion is evident, shining through in his personality and smile.
The first dish to arrive was the Crab Fingers Tuscano, which consists of one half pound of fresh crab fingers sautéed in garlic, lemon butter & herbs.
Seriously, the best I have had in Texas thus far. The crab meat is thick & just firm enough, sautéed to perfection! This appetizer is sensational. Yes, it is.
I absolutely love mussels, so I was elated when Master Chef Bob sent out the Italiano Steamed Mussels. The mussels are steamed in garlic, tomatoes, onions, white wine, parsley, basil, thyme, butter & olive oil.
I find it admirable that Master Chef Bob created the menu, as well as being the person responsible for giving direction in the kitchen… There is a personal touch present with each creation.
For my entrée, the chef sent out the fish being featured, which is flounder. This fish would not usually be my first choice, but did not disappoint… The flounder is served flaky fresh, topped with shrimp, overflowing with sauce & an array of veggies throughout the entrée.
Diners beware…There is no way you can turn down dessert at La Trattoria. The best dessert ever is one that leaves me feeling fresh & the good kind of full. This one is it…
The Fruit Napoleon is a layer of pastry with custard and fruit, with a second layer of cream topped with caramel glaze & a dollop of fresh whipped cream. Dollop… I like it.
The whipped cream is made in house & makes this dessert irresistible. I couldn’t stop eating, even though I knew another dessert was on the way.
Master Chef Bob appeared excited about the Triple Chocolate Irish Crème Brownie. This dessert consists of a rich brownie with chunks of white milk and dark chocolate, soaked with Bailey’s Irish Crème & topped with fresh whipped cream. This will fill you up completely, but is well worth it!
The atmosphere in this family restaurant is unique… There is a certain closeness that customers can truly feel.
I enjoyed my time at La Trattoria Tuscano. I wish this family the best of luck and will return often. Bob is a loving father and a true Master Chef!
FIVE: High 5!
FOUR: Please & Thank You
TWO: Double Wow
ONE: Wow + Ouch = Wouch
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