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Category:
Published: September 2006
My evening at Panza's Restaurant was delightful and delicious from start to finish. As we walked in, we were greeted by very cheerful red and yellow walls. We were promptly seated in their lovely and eclectic dining room decorated with sunshine yellow walls, purple table cloths and red napkins. I liked it right away. I knew that Panza's was a family owned and operated restaurant that had been in our area for years but I was truly curious as to what made Panza's a legend in our area.
As I looked at the menu, my mouth watered. It was continental and there was definitely something for everyone. We started with their Salad Bryant: mixed greens with gorgonzola, candied walnuts, bosc pears, with balsamic vinaigrette. It was scrumptious. Being a veal lover, I ordered Veal Saltimbocca a La Romano and am happy to report that it exceeded my high expectations. The scaloppines of veal were sauteed in olive oil, with prosciutto, sage, topped with provolone and finished with white whine and brodo di carne. The high quality veal was lean and tender and of the highest quality. The other entree we had was Shrimp Sorrentino, a dish consisting of jumbo shrimp topped with fried eggplants, prosciutto, and mozzarella finished in a butter wine sauce with a hint of lemon. Again, everything about it was just right. Both entrees were served with twice baked potatoes, which were divine, and Julianne yellow and green zucchini squash and perfectly cooked baby carrots.
For dessert I indulged in their Fallen Chocolate Souffle. It was an individual chocolate cake with a gooey center, served warm with vanilla ice cream, hot fudge and whipped cream. If you are a chocolate lover or merely a dessert connoisseur, you have to give this Souffle, the gold medal winner of the Cuisine Magic Dessert Competition, a try.
Now I know why Panza's has earned its fabulous reputation. We had the pleasure of meeting executive chef Tony Panza, whose great grandmother founded Panza's in 1938. To my amazement, Chef Tony told us his 83 year old Dad, Andrew Panza, still bakes the fresh bread, his famous, and is still the head pastry chef. He works with his protegee, Andrea, who I understand learned all of Andrew Panza's magic. Panza's really does have a family feel, with a warm staff and intimate atmosphere. In fact, if you check Panza's out on a Friday or Saturday night, you just might find Tony's brother, Michael, crooning a few Sinatra tunes or wowing you with some top 40's favorites.
The food was superb, the service awesome, and the presentation beautiful. Go and see for yourself, 510 Route 9P Saratoga Lake. By the way, they also do catering and banquets.
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