New Year’s Eve at Ferrari’s Italian Villa

4 Feb

48 hours before New Year’s Eve, I was forced to cancel my original New Year’s Eve dinner reservation for a party of 13 due a communication hiccup with the restaurant.  It was complete social panick!  How could I, resident foodie of the group, live with ruining 13 people’s New Year’s Eve plans?  Needless to say, I was more than relieved to find Ferrari’s Italian Villa in Addison still had room for such a large party at this 11th hour. 

Fast forward to New Year’s Eve, the entire party arrived on time for our 9:00pm reservation (probably because we were all starved by this late hour), only to be herded to the bar area (which was a tough fit for 13 people) for another 30 minutes.  As I stared at the rotating upside down Christmas tree suspended from the ceiling in the center of the dining room, I wondered whether this Plan B would pan out after all.

Finally, our table was ready.  The weary group’s eyes lit up at Ferrari’s New Year’s Eve menu with its familiar, comfortable Italian cuisine.  Our dampened spirits needed to be uplifted with carbs, cream sauces, oozy cheeses, and other sins against the Atkins Diet.  We scarfed down the thin, crispy complimentary focaccia bread as we anxiously perused the entree options.


Soon, the relief of the piping hot, olive oil infused foccacia was gone as we stared at empty plates, wine glasses, and closed menus.  Where was our waiter?  Moreover, where’s the wine list? 

Someone finally took notice and the waiter came around to take entree orders.  I had to request a wine list.  Did we just look particularly young that night?  We did receive a complimentary second order of foccacia bread (second servings were $4.50 per the New Year’s Eve menu) to tie us over the long wait.

The botched service, however, did not overshadow the food when the entrees finally arrived.

Farfalle Marco Polo ($24):


Jumbo shrimp tossed in a parmesan cream sauce with fresh broccoli and tomatoes, a simple dish executed to near perfection.  Succulent shrimp was cooked just right (not dry or chewey), vibrant green broccoli walked a fine line balancing tender and crisp, sweet bits of juicy tomato provided a texture contrast against the al dente noodles, and the sauce was a guilty pleasure of creamy richness that had the perfect texture (not watery, not congealed) and seasoning (not too salty, not bland).  I honestly can’t think of anything I would change about this perfect cream sauce and pasta dish.

Pollo Valdostana ($20):


Chicken breast covered in ham, mozzarella, mushrooms, and cream sauce.  The cream sauce was again right on with the texture and the seasoning, though the chicken was a tad rubbery.  Crisp green beans and oven roasted potatoes were nicely seasoned as well.

Other dishes that won praises around the table included the Ravioli alla Stefano ($18), cheese filled ravioli with a creamy tomato sauce topped with mushrooms and sun-dried tomatoes, and the Salmon Bella Donna ($24), topped with a white wine cream sauce and shrimp.  The Gnocchi Della Mamma ($19) received mixed reactions as the balanced sauce simply couldn’t bring the too-dense potato dumplings up to par.

The less-than-desirable service continued when we were not offered coffee or the dessert menu after dinner.  But at a quarter past 11:00pm, none of us really wanted to stay for another course.  We were full and satisfied, but it’s too bad that our memory of this grand carb and cream sauce feast will always be scarred by the erred service.

Rating: 3 / 5

Ferrari’s Italian Villa
14831 Midway Rd
Addison, TX 75001


2 Responses to “New Year’s Eve at Ferrari’s Italian Villa”

  1. foodczar 02/06/2008 at 9:39 am #

    Donna, Ferrari’s for the most part has an excellent reputation. What do you think would have been responsible for the lackluster service? Lots of last minute sick call-ins from the wait staff??? It’s sad that such a place can’t seem to put it’s best foot forward on such an important night as New Year’s Eve for such a large party.

  2. donnaaries 02/06/2008 at 12:32 pm #

    Czar, I’m not the restaurant management so I can’t tell you how many people called in sick that night. It didn’t feel like they were understaffed in the front. I suspect they had overbooked for New Year’s Eve (didn’t allocate enough time for each reservation) so were running behind schedule the whole night. We were probably the latest round of reservations at 9:00pm and our waiter just seemed frazzled from the beginning. Plus, when you get a large group of younger people at a restaurant, some wait staff tend to have pre-existing stereotypes of younger patrons and don’t offer their A-game (e.g. they weren’t proactively promoting the wine list since they probably figured 20-somethings don’t know jack about wine).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: