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After decades of success, “Cafe Mondo” leaves its legacy to “Rossini Osteria and Caffe.” Upscale and renovated to cope with the century’s new decor trends, you will dine in a fresh and colorful ambiance inspired by the colors of Andy Warhol, the traditions of old Lebanon, the Italian style and French savoir-faire. Rossini is your new Italian destination, and it was time for me to try it.
I was always a fan of Cafe Mondo; the renowned and famous salad bar, the tasty pizzas, fresh pasta and exciting international dishes we all enjoyed for years. It’s where I met the world champion pizzaiolo Pasqualino Barbasso in 2013 among many other events that happened at the restaurant. Unfortunately, things have changed...
Details I liked: I loved the white tablecloth with red lines. Robert Welch cutlery. Adon & Myrrh premium olive oil. Italian music playing in the background. Vast glass facades with a view on the waterfront. A team of young waiters wearing happy outfits.
On the menu: Antipasti, panini, prosciutteria, pizza, pasta and risotto, secondi piatti, desserts.
Let’s eat:
- I enjoyed the fried calamari with tartar sauce. Interestingly crunchy envelop and moist heart. A bit salty though but I liked it.
- The speck panini looks like old bread sandwich; not appetizing to start. Crunchy but dry, the filing needs to be warmer and juicier. I added olive oil to it that improved its taste and texture.
- Seafood linguini cooked Aldente; the plate is good enough, despite it swimming in water. The overall taste needs a kick, a bit of salt, a bit of oomph.
- The pizza is made with good ingredients. I liked the tomato sauce, the generously of the cheese, the acidity of the tomatoes, the crunchiness of the border but unfortunately, the crust is too chewy.
Things I disliked:
- Where are the vibes? Where is the positivity? They turn a place for everyone into a “hotel cafe”?
- No desserts???? Come on!!!! Only cakes from the display? Why not have a Nutella pizza? A pain perdu? A creation?
- Desserts are not what I expected to eat after my meal; they are too complicated.
Desserts:
- Halawa éclair looks great! Desserts of a grand decorated. A tender dough, a crunchy top but a gooey strongly flavored Halawa heart. I prefer it to be lighter and smoother. Intense chocolate, intense crunch, and intense Halawa are too much altogether.
- Dates tart: interesting but still too complicated. I loved the crunchy fresh crust then comes something too complicated for a cafe and to be enjoyed as a dessert after a meal.
Good enough for a cafe, food at Cafe Rossini need a kick, tightening and rounding of borders... some “Nafass”; today was a discovery visit, I will be back for more.
