#rizzoni

"Family portrait" A. Rizzoni (1860)

Nestled at Level 1 Fiesta Plaza in Movie Towne, Port-of-Spain, is Ristorante Italiano - Rizzoni’s. A combination of the names of two families, the Pisoni from the North of Italy and the Rizzo from the South, the name Rizzoni is a unification of the generations old recipes from both families and naturally, intended as a summons to Italy itself. 

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Name: Rizzoni’s Ristorante Italiano

Address: Level 1 Fiesta Plaza, Movie Towne, Port-of-Spain | Telephone: (868) 627-7499

Cuisine: Italian

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This is not even close to the first time I’ve been al Ristorante, however, it is the first time I’ve been back in about a year - since my customary server was rotated to Texas de Brazil. Before that mishap, I frequented Rizzoni’s, and if I’m being honest, it was due to that unmatched service -- food and the ambience were secondary. 

In the past, so too in the present, I didn’t need the roman washing of the walls or beige staining of the tiles -- the natural sepia of nostalgia serves well to paint my picture. Imagine a moment where the horrible customer service you’re accustomed to fades to black; where the server swerves like Neo and pirouettes like a danseur; who can see the collision soon to happen and with finesse avoids all. This was the server I had at my first night. He had the dexterity of a rogue and the coordination of a tight rope walker - very un-Trinidadian, and I was enamoured!

We ordered the Lamb Ragu Pizza - this would become my own signature dish here in the coming months. Perfect pizza crust, alfredo sauce, lamb ragu, marinated cherry tomatoes, caramelised onions and fresh mozzarella cheese - what’s not to love? Years later, we ordered it again and were greeted with the same perfect one-tenth to one-eighth of an inch thick crust, the unmistakeable taste of lamb ragu, and an amazing pizza dough texture that connected it all for us. (8/10)

To wash it down, the crisp but furtive red wine Sangria. It was a little more bubbly than I recall from previous samplings, which did not indeed add to (perhaps?) its refreshing intent. Some of the gala apple pieces in my glass were also too mature and therefore soft for the sangria... granny gala? (7/10)

Now there was a birthday celebration and as such, we were given a complimentary scoop of gelato. Now, this gelato from gehenna was a delectable fusion of sand storm and hail in every spoon. It had all the makings of an oasis but gave way only to a mirage of children's hopes and dreams stolen from them by the demons of the night. Is this what the cows of the Rizzo family worked so arduously for all these generations past? It's a strong antithesis to the perennial Christmas theme at the restaurant. Even for the dull of palette, when a food item tastes like something it’s supposed to taste like, you have an idea. If there was indeed a tiramisu flavour to this gelato, it probably escaped me on a boat back to Venice. 

Gelato is not the same as ice cream. I needed to categorically say that. Gelato must have less air and much less fat than ice cream. This results in more flavour per spoon, instead of more flavour dispersion per spoon. It should also be served at a slightly higher temperature than ice cream. Honestly, with the lack of flavour profile and other factors of this cold treat, it is more than likely going through an identity crisis.(3/10)

The service was good this night. Above average I’d say but no where close to what I was accustomed to here. Overall, I’d say the standard has dropped - not surprising I suppose, for anywhere in Trinidad. Thankfully, the atmosphere is more or less constant. In all, this meal set us back around $300 - not a bad price, all things considered but neither is it a go-to.

I don’t think I’ll be returning anytime soon - except maybe to take away a Lamb Ragu Specialty Pizza!