Nadia's

[dpg]

Nadias not authenic italian? You've got to be kidding me! Oh, by the way did I ever mention that the "D" in DPG stands for Dominic!!!

[Lake Lady 6]

Hopefully your comment wasn't in response to my message as I never indicated that Nadia's wasn't authentic Italian food. Maybe you were responding to a long ago post or just an "off the cuff" comment.

Defintely Italian and wonderful. Our own "North End" in Gilford.

[Pepper]

Not sure where the folks at dine.com get their information, but here's a link to the real website for Nadia's Trattoria : http://www.nadtratt.com/

Go. Eat. Enjoy!!!

[Nadia]

Mwahhaha. Chinese? I don't think so! I'm going to have to contact those people and get that corrected! Thank you all for a wonderful summer!

[Frank]

So I have to ask, Nadia... my wife's favorite chicken dish of all time is "Chicken under a Brick" (for any doubting readers, yes, that's what it is really called in English, despite how unappetizing it sounds ), also known as Pollo al Mattone. We've had this in various restaurants near Siena and Florence, so I know it is a Tuscan dish, and you are Roman, but is this ever served at your restaurant?

Thanks!
Frank

[SteveA]

I've heard of it... but never tried it..

I've been inspired... and will try to make this and report back!

http://www.taunton.com/finecooking/pages/c00138.asp

SteveA

PS... been to Nadia's... it is very good.. but if your looking for "American" Italian.. Pasta and red gravy, you'll be disappointed... they have "real Italian"

[Frank]

Originally Posted by SteveA

I've heard of it... but never tried it..

I've been inspired... and will try to make this and report back!

http://www.taunton.com/finecooking/pages/c00138.asp

SteveA

PS... been to Nadia's... it is very good.. but if your looking for "American" Italian.. Pasta and red gravy, you'll be disappointed... they have "real Italian"

I look forward to your posting the results! I've tried to make it and it never seems to come out quite like I want... but I am no cook.

(And just as an aside, and not that it changes the main point anyone is making about the Americanization of Italian food, but pasta with plain ole "red sauce" - marinara or salsa di pomodoro alla Napoletana - can be "real Italian" too, as it was invented there and is served in many places in Italy. But of course, the tomato itself came from America and wasn't introduced to Europe until the 1500s, so perhaps we should claim some credit for pasta with red sauce in any case!).

[Newbiesaukee]

I wasn't going to comment on this old thread, but I could never reconcile the different opinions on the food. We went to Nadia's for the first time Sunday evening and had a very favorable impression. The most important element to us in a restaurant is the food and the most important determinant of that are the ingredients. Nadia's vegetables, fish, cheese, pasta were fresh and excellent. I had haddock with saffron, asparagus baked in butter and my wife had the spinach lasagna with three cheeses ( and 3 meatballs) and all was delicious. The small fresh come-with dinner salads had a good balsamic vinegarette and the warm bread hit the spot. Everything was light and well seasoned. Both the garlic and the salt are lightly applied and, IMO, is the cause for some of responders disappointment. This is not chain restaurant heavy red sauce. One can always add salt if "need" be. The server was very pleasant and helpful and the surroundings were clean. The entrees came out at a leisurely pace, but, again, in a cooked-to-order restaurant this should be expected. It is not fast food. Anyway, now that we know the way, we will certainly return

[Pepper]

Newbiesaukee - I just knew you'd enjoy your first visit to Nadia's! So glad you finally made it there!

[Nadia]

Newbie, I'm thrilled you came to try us out! Absolutely thrilled! I'm glad you had a fabulous experience, and I hope there are many more to come for yourself and the other posters. Nadia's is a great place to come and sit back for a while, enjoy authentic Italian cuisine made to order, served to you in multiple courses, and relax.

Frank. Unfortunately we don't serve chicken under a brick. I'll bet this is a recipe from a long time ago when the Italians cooked mainly from brick ovens, and I'll bet it's good. I'll bet you we could find something else the Mrs. might like!

Lakelady, if you tried an Italian resteraunt in the late 80's it was not Nadia's. We've been open since 1996.

Frank, Italian favorites have some funny names, I don't doubt you at all. Saltinbocca literally means "jump in my mouth". Tiramisu literally means "pick me up". Thanks for the wonderful reviews and please continue to visit us at Nadia's!