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Posted by Anonymous on 10/23/2013
The food, service and atmosphere can not be beat. It is a small cozy restaurant with warm lighting and attentive service. The Cacio Pepe is the best in town. All pastas can come half portion, and are more than generous. There is an understated elegance about the whole dining experience. Love it!
Posted by Anonymous on 01/10/2013
If there is a better Italian restaurant in town, I have not been there. This is the quintessential Tuscan table: authentic, honest, soulful food. The service is friendly but not intrusive; the decor is contemporary without being cold, and the entire experience is delightful. Kudos to Chef Rita and the entire staff. And thank you for being in walking distance!
Posted by poet1 on 10/12/2011
7 PM reservation for 5 on Tuesday night. Small, crowded, noisy dining space. Limited menu with odd combinations, e.g. fatty but tasty steak liberally littered with plain arugula. Artichoke salad? a small portion of cold, salty, shredded straw with 3 thin cheese slices atop for $13 - excessive and nearly inedible unless your body is desperate for fiber of any kind. Between first course and delivery of the main dish, with no explanation for the delay or offer of more bread in the meantime, we waited a full hour, 3 times as long as it took us to eat it, slowly: not a lot of anything on our plates. Server was pleasant but harried. We were disappointed in the value and entire experience and still a bit hungry so we returned home for dessert where it was quiet enough to enjoy a conversation. We will not be back in this lifetime. Too many other restaurant choices in this great city.
Posted by anonymous on 01/26/2011
The food is so splendid at I Sodi that for the many nights that we dine there, I almost feel that Tuscany has enveloped me in its beauty, scent and food.
Posted by Anonymous on 08/17/2010
Small and sophisticated with no overwhelming bad music soundtrack. Great pastas and half portion options on the menu make this place quite affordable.
Posted by Anonymous on 02/24/2009
We have dined at I Sodi several times and have been largely impressed by the authenticity and quality of the dishes. We have deep roots in Italy, travel there frequently and dine there at very high quality restaurants. We have also cooked professionally so we do know our Italian food. On a recent visit we ordered the truffle tagliatelle special (the description was: summer/black truffle with truffle butter at $40 for a full order which, ordinarily, would be a reasonable deal). This is the kind of dish that should announce itself by its aroma. Unfortunately the dish arrived with a minimal quantity of black truffle and no scent or flavor whatsoever. The wait staff, who had been very nice until that point, seemed to disappear, not even offering a topping of grated parmesan. We suspected they were avoiding us knowing something was not right, we were quite unhappy but decided not to complain. Another dish, the artichoke lasagna, was also not nearly as good as it has been in the past (the artichoke was mushy and overly acidic). Was it just a bad night or is the quality slipping overall? We are still trying to decide if we want to give them another chance. Too bad because we had been happy to recommend this restaurant to our foodie friends but we don't feel like we can now.
Posted by BetterThanBruni on 05/07/2008
....neat, high tech, ultra modern Italian design utilization of teeny space (right next to McNulty's) makes it feel cozy and gracious at the same time, helped by comfy chairs and (finally!) tables for 2 that are large enough for real people, with that aforementioned 'Italian Modern' flair. The food? On the night I was there, it was fresh and tasty, although the limited menu was a real disappointment, focusing on red meat, the now ubiquitious branzino, a pasta, and risotto. Portions are small, prices are higher than they should be, but the wine selection is great, with nice choices available decantered by the glass, half liter, etc....a nice touch. We can never seem to get enough really authentic Italian places, this one has potential, if the chef remembers that a limited menu must still appeal to a broader range of tastes and appetites. And pocketbooks. One to watch.