Toscano

Reviews 5

RO

Rod Schiffman

This was my second visit. Both times it was for a business dinner. The short version is: how did this place hide for so long down here in the South end of the valley? The food is solid. Its marginally Italian. As a result its got something for everyone. The decor is business class. The servers have been solid. The food is solid. Its priced to compete with the better class fast casual chains. This place should be packed all the time. It will certainly be a top choice for me when needing to do a business dinner, and if it was in my neighborhood, Id be a regular. The shrimp scampi was well cooked. Given how fast shrimp can go from perfect to rubber that is good. The pasta is nearly al dente. That beats anyone else in the area. The meat tends to be cooked Utah style. Thats one level more than you ask for it. Ask for one level less, and it comes out correct. The pizza wasnt true Italian, but it was very good. I realize that if it was Italian, people would complain there wasnt enough toppings. They strike a good balance. Thats expected. A top litmus test for an Italian restaurant is how their meatballs taste. The texture is light and not dense. That alone moves the meatball above anything else in the area. Its obviously a mix of beef and pork. There is good seasoning. With the sauce, theres a nice hit of spice in the back of your throat. Being Utah, or perhaps much of the US these days, there still more sugar than needed, but not mass market chain level. They have a, shall we say, eclectic list of liquors. Its a struggle to find something to drink straight. The cocktails dont come in a cocktail glass. Odd. This is certainly the weakest area for the restaurant. There is an excellent selection of wine and beer.

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JE

Jennifer Jensen

My husband and I went there yesterday. We tried because of the Wasatch Savings. Its the way for us to try new places in a discounted amount and come back later depending on our experience. We started with the cheese appetizer. Both my husband and I ordered seafood. I ordered the salmon and my husband ordered bass. We both were looking forward to order the dessert. We planned to have the .3 course meal. My comment are that : it is to pricy. With the amount we pay, the restaurant is not even giving anything to start with. Most of the gourmet restaurants are giving bread with something to dip to begin with. The entrée doesnt come with anything. It is small and too much for the portion. My second comment is good: the food was delicious! My third comment is - the service SUCKS! For a pricy restaurant, the waitress was pleasant BUT she seldom came to check us. Our water was not refilled. I was so thirsty that I even stood up and got the pitcher of water that was on the bar. How ridiculous was that! I paid for a pricy restaurant to serve myself. Since it took for the waitress forever to come back to check on us, we changed our mind to try the dessert. The waitress was not busy. There were only 4 or 5 tables occupied on an early evening. She was busy talking and yapping with co workers. She knew that we were not happy when she to ask us if there was anything else we like. We were still nice to give her a tip of $12 instead of $20......geee!!! I posted the photo on FB and my friends and family asked me where it was taken and how it was. My reply to them was...not good, dont try it!

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CL

Clint Bennion

Slowest waiter I have ever had. He did stop by shortly after we got there and said he would be with us in 4-5 minutes. We then had a chance to memorize the menu. I had thoughts of leaving. It was close to 15 minutes before he returned. My daughter and I had both finished our water and she was working on her ice when he took the order but he didnt come back with water. When others brought the food I asked if we could get some water and the nice red haired lady (maybe a manager) brought us some. Later she checked up with us and again brought water (we still hadnt seen him since taking our order.) I thought the food was OK but I would have liked more than 5 beans with my Chicken Milano. My wife thought the Butternut lasagna was too sweet. Since we were taking my daughter out to dinner for her birthday we ordered dessert. He took the order and I asked for water while he was there. Again the wait ... no water ... this time a dark haired lady (another manager?) came by and asked if we were OK and she took care of the water .... the waiter comes back a bit later and retakes the desert order. I wondered when he took it without writing it down. No mention that he forgot to bring the water. He finally brings dessert. Again the wait. He finally came to another table and I was able to flag him down to get the check. I didnt even look at the bill when he brought it because I didnt want to risk him leaving. I felt cheep leaving less than 10% tip but he didnt even deserve that. The people next to us I know felt the same way (same waiter.) The man apologized to his fellow guests for bringing them as they left.

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BR

Brooke Newhall

Recently the organization I am a part of had an event with prospective clients at Toscano’s Draper location. Many things went wrong that may have reflected poorly on us in the eyes of our clients. We were never told there was no AC in their event room so everyone was sweating, the buffet was set with plastic tongs that broke after the first use, and the staff was noisy and distracting. They were also very unclear about the number of guests the room can seat so many of our guests were sat facing away from the presentation they came to see. After our event we politely offered feedback, but the manager insisted on placing all the blame on us! She explained that she does thousands of events a year (which is unlikely because that would be around 3 a day) and ours was the hardest event she has ever had to coordinate. She criticized us for communicating our needs to her staff (who she admits “doesn’t know anything”), but the whole event she was nowhere to be found. Before we gave our feedback we were unsure whether we’d return. After her unapologetic treatment of us we are sure we will not be holding any future events here. We hope this review will spare others the mistake we made of booking our event at a venue as totally unequipped for professional service as this one!

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AN

Andrea Lopez

Amanda has been the worse manager Ive ever worked for. The only reason why this place is so great is because of chef Jonathan LeBlanc and his crew. Theyre amazing not only personality wise but also cooking wise. She fired me because I "No called, no showed" on my day off! After she had just had another male employee actually NCNS for the 4th time and the assistant manager had already fired him but she decided to keep him. Not to mention that the same employee would walk out to smoke or just run in the bathroom when he didnt get things his way or when something or someone would upset him. That same week it was Valentines Day, she made me purchase a flight back from Vegas because "it was mandatory to work on Valentines Day or Id lose my job" and turns out she allowed two other male employees be off with no consequences. I had to come back because at that time it was my only job so I couldnt risk it. Then she fired me a few days later. I told her I wanted my check first thing Monday morning and she didnt have it, she made me wait until it was out to me. Not only is she racist, and sexist, but shes also very controlling. Yes, I have proof of the work schedule of that week and all of our texts. And I also filed a report with labor commission.

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