Here's a Tip

You're dining at that fancy restaurant you've been dying to visit for months. The meal is fabulous and that time at the end of the meal is upon you, that dreaded time when your waiter places the black folder where your plate once sat.

Inside lies the bill for everything you've consumed so abashedly. The total is higher than you expected it to be (strangely enough, it almost always is) and you instantly scan it for monetary errors, or the thieving work of a cunning, money-hungry waiter; you fail to find either. Instead you notice, in fine print at the bottom, the 10 % service charge levied to you as restaurant policy.

Restaurant Review: Justice to Italian Cuisine Unserved

Memorable dining experiences, whether good or bad, are what trigger fervent reactions that become fodder for restaurant reviews that are worth a read. 

Unfortunately, the meal I set out to critique at Via Milano, touted to be one of Bangalore's best restaurants, was mediocre at best. I've been moping over it ever since I dined there two months ago. Nevertheless, a considerably sized hole burnt in my wallet and my idealistic virtues as an aspiring professional food writer have led me to finish writing this piece anyhow.

Bread and accompaniments served at the start of the meal

The restaurant opened its doors in April 2007 with Chef Paolo Nonino at the helm. It has been at the receiving end of a lot of praise, most notably and recently that of the Times Food Award for the best standalone Italian restaurant in the city. (The award itself is a little deceiving considering the fact that there are only a few restaurants in the same category and of comparable caliber.)