Il Mulino, seriously?

[luvpooh]

I think the point is it cannot be replicated as easily at home. I am a foodtv addict, but I don't have little ring molds for presentation purposes, or a little blow torch thing to crisp up the tops of thing, or different reduction sauces just hanging around my pantry. I *DO*, however, have canned San Marzano tomatoes, clams, fresh pasta available to me. Now I am SURE Il Mulino's products are higher quality than mine, but still...not sure it justifies the price.

I think most dishes at BZ would have an ingredient list longer than most dishes at Il Mulino.

ITA!

 

[gina2000]

If the menu is the same as the NY Il Mulino (I haven't looked), the veal chop will be pounded very, very thin, breaded and sauteed and not deboned. I prefer it topped with arugula salad (which has also been an option at the NY Il Mulino. It's sublime.

I just looked. That dish is on the menu.....not to be missed!

 

[Uncleromulus]

Now that I think of it the parm at D'antonio was not completely de-boned either. It was pounded almost OFF the bone, but the bone was still there.
Anyway--it does sound GOOD!!

 

[CamColt]

I'm looking forward to eating there more than the review.

Seriously, seeing that Uncleromulus and I usually have opposite dining habits, our reviews should be interesting. Too bad we couldnt be there together.

 

[Leota]

I think the point is it cannot be replicated as easily at home. I am a foodtv addict, but I don't have little ring molds for presentation purposes, or a little blow torch thing to crisp up the tops of thing, or different reduction sauces just hanging around my pantry. I *DO*, however, have canned San Marzano tomatoes, clams, fresh pasta available to me. Now I am SURE Il Mulino's products are higher quality than mine, but still...not sure it justifies the price.

I think most dishes at BZ would have an ingredient list longer than most dishes at Il Mulino.

ITA - Even tho I was a professional chef & I do have ring molds & a propane torch in my kitchen, I don't cook that way on a regular basis. But, in the real world, these are not everyday meals, not even in my kitchen. Can I make them if I want for a special occasion? Yes, but I still very much enjoy having someone else do the work & enjoy the different nuances different chefs bring to the dishes.

I have no problem paying the price if the quality justifies it. There are menu items that I would not get at Il Mulino because I can & do make them regularly at home. Others make it worthwhile to me to check it out. I will do a review after I get back from our May trip.

 

[Momof2]

just back and enjoyed the most wonderful dinner at il mulino. expensive yes, but for a special night well worth it. service was excellent. food came quickly and we had 2 very attentive servers. we found the portions to be HUGE. had we known how huge, we'd have ordered less. we will definately go back again.

 

[abouna]

Il Mulino to me is the best Italian restaurant in all of New York. If they have been able to duplicate the New York offerings in these new restaurants (Orlando, Chicago, Dallas, etc.), then you will be pleased. We will be staying at the Dolphin in June and I just made a reservation.

The pastas are all killer, especially the Linguini and White Clam Sauce.
They spice up the food and use only the best ingredients, from the cheeses to the olive oils. They load you with "free" food on the table as you sit down, the portions are large and you should be very very hungry when you go.

Now, the bad news . . . the prices. A dinner for three of us earlier this month in New York (no alcoholic beverages) with tax and tip (one appetizer each and one dessert for all of us) came out to . . . . . . . . . . .

$370.00

As the New York Zagat Survey reads, "the food at Il Mulino is so good and plentiful, you won't even notice the shift in weight from your wallet to your stomach."

A word to the wise, go and enjoy this great restaurant (again, that is if it stands up to the quality of the New York original), however, unless money is not an object, be careful of the "specials" which are actually always available. They are specials because, at least in New York, they are the expensive entrees ($50-$70 each) like the delicious rack of lamb, the special fish dishes, etc. and they don't like to list them on the menu.

Enjoy, it is a real treat, especially if you like garlic and spices.

 

[NancyIL]

I decided to give Alfredo's a try last week for lunch. I thought $8.95 for lobster bisque and $17.50 for lasagna was expensive. The prices at Il Mulino don't appear to be that much more expensive.

 

[DebDisney]

Does anyone have a menu for Il Mulino that they can post? There's not one on AllEars yet as far as I can tell.

Thanks!

 

[wendy46001]

Does anyone have a menu for Il Mulino that they can post? There's not one on AllEars yet as far as I can tell.

Thanks!

here is the link
http://www.swandolphin.com/ilmulino/menu.html

 

[CamColt]

Does anyone have a menu for Il Mulino that they can post? There's not one on AllEars yet as far as I can tell.

Thanks!

We have that right here on the Dis.
http://www.wdwinfo.com/wdwinfo/dining/diningdetail.cfm?Restaurant.ID=479

 

[swandiverpatt]

From www.allearsnet.com:

http://www.allearsnet.com/menu/men_mul.htm

I had the seafood risotto and it was probably one of the best things I've eve eaten.

 

[madcoco]

Everyone has different tastes and values. Try to forget about home. I came from an Italian family on DM's side and my 83 yr old grandfather still thinks his cooking is the best and it is pretty darn good however some people may not like it. He hates to eat out at Italian Restaurants. Sometimes I think he gets a bit jealous. LOL He will only use "real" San Marzano's for his sauce and yes there is a difference in taste imho. Quality,location and personal experience sometimes comes a price. We have not dined in the NYC location but enjoy the Las Vegas location and dined once at the Swan location. Did not notice much of a difference between the two except for conventioneers at the Swan getting a bit loud. Their prices are right in line with some of the best Vegas Italian spots.(Piero's and Ferraro's) Again quality and location has a cost. We're on semi-private Sunset Key right now and prices would probably make many people's heads spin but the quality of the experience cannot be beat. It is disturbing when the quality nor the service doesn't nowhere near justify the cost.