First up was the Eggplant Parmesan. While the dish was visually very appealing, the execution fell short. The eggplant was sliced so thin that it lost its character, becoming nearly invisible once battered, detracting from texture and flavor; for this to happen, it must have been sliced almost so thin it was translucent before battering. Eggplant Parmesan can be a challenging dish to master, and I felt there’s significant potential for improvement here. I would love to return to sample a version that respects the ingredients’ integrity.

Alongside the eggplant, we also tried an Eggplant Lasagna, which was tasty but unfortunately suffered from the same thin-slicing fate. Both dishes had promise but could shine with a slightly thicker, more generous cut to the preparation methods.

However, on a brighter note, the red sauce accompanying the eggplant had a dense and robust tomato flavor that many diners may appreciate. Additionally, we ordered a fresh salad that provided a crisp and tasty start to our meal. The salad and ranch dressing were great!

We ordered a gluten-free peperoni pizza and it was a highlight, with a crust that held up well and captured the essence of traditional pizza-making. We also enjoyed a very good calzone; despite a little unmelted cheese evident in the video, the overall flavors were well-balanced and really enjoyable.