Driving in Superior last week I saw what appeared to be a new restaurant on Tower Avenue. I don’t remember what it was called but it was in the old tea place. It looked like "Sclavi’s?" I know I spelled that wrong. If anyone knows anything about it, please enlighten me.
Editor’s note: I Googled this and discovered it is indeed a new restaurant. Now, who has eaten there and what is it like?
We tried Sclavi’s a couple months ago. The food was actually pretty good but I was disappointed that they didn’t have a bigger pasta selection.
I had the Chicken Mango Honey Haba?ero Wrap which was definitely hotter than I expected. The staff seemed amused when I asked for milk to slow down the heat of the haba?ero. Despite the mild agony that I endured, the wrap was excellent. I was looking forward to trying the Fusilli but they were out of it on the day we happened to stop in.
Overall I’d say it was a pleasant surprise in an area where bar food is the norm.
My wife and I went to Sclavi’s for dinner and it was pretty good. I grew up with Italians and versed in good Italian food. I had the Veal Marsala and she had the Spaghetti. I was a little surprised at the limited actual Italian fare. The veal marsala was seasoned excellently and tasted terrific. However, the piece of veal I got was quite fatty and gristley, which really took away from the meal. There was no pasta side offered, as it often is at other Italian places. The Ceaser Salad was very good and fresh, but the croutons were like gravel — extremely hard, for some reason. The spaghetti was done to near perfect al dente’ and their sauce recipe is a little different. It is darker and a little more pungent, with a strong flavor we couldn’t place. Fennel or perhaps Rosemary. At any rate, it might be rated excellent by a customer experienced in authentic Italian food, but perhaps a bit strong for typical Northland diners. By the name, atmosphere (intimate and pleasant) and overall impression, I assumed this would be an authentic Italian eatery. But, perhaps that is not what they intended. I was perplexed to see as many Mexican and standard fare items such as steaks and chicken, plus some odd offerings such as Catfish and Cheese Curds? Other than the Marsala, a couple Alfredo and Spaghetti selections, the true Italian dishes were in the miniority. I was disappointed to not see any Manicotti, Ravioli or Pasta Fazool on the menu — and really strange, there was nary a Cannoli or Tiramisu to be found for dessert. Not having those classic Italian deserts, we opted for the waitress’s suggestion of their Zabaglione, which is a like a cross between a custard and mousse’. It was served in Tulip Sundae cups with a graham cracker bottom and delicious! It tasted to me a little chocolaty and vanilla at the same time, with a unique third flavor we couldn’t quite peg. We will probably go again sometime and I’m looking forward to trying the Chicken Marsala. The service was friendly and attentive, without being overbearing or syrupy. Price was a bit more than a full dinner outing at Perkins, but not quite the bill you might end up with at Blackwoods. We thought it was good overall, maybe a 7 out of 10. But it seems to have an identity problem, not sure if it’s going to be a real Italian restaurant or something else. I hope it develops into a true and authentic Italian eatery, as it has the atmosphere and potential to beat most of the other so-called Italian places in town, hands down.
My wife and I dined there recently and enjoyed the exposed brick simplicity, the tin ceiling, and the unadorned feel of the place. Our server was friendly, and while not fully familiar with the menu, eager to talk with the kitchen regarding our inquiries. We each had a glass of house Sauvignon Blanc (no wine list offered) which was bright and light, and asked for a split order of Bruschetta which arrived piled high with cooked tomatos and onions (no garlic tasted) tossed with dried herbs: no fresh basil tasted.
For entrees, I had Fusilli, my wife ordered Broiled Scampi. Both came with salads, mine a Caesar, hers a “house salad”: with raspberry vinagrette. The salads were fresh if unremarkable, with normal dressings.
A second glass of wine each, and the entrees arrived: Broiled Scampi plated with french fries (underdone- pasty and blond), and cauliflower! Normally one would see cauliflower in autumn or winter, but late spring? Where were the snap peas, green beans, pea pods, or spinach even? Not a green eye appeal to be seen. Amazing. The entire plate of shrimp, pasty french fries, and cauliflower looked white and way too much like a church basement lutefisk supper. Overcooked frozen cauliflower, underdone fries, bland scampi. Blah.
I wish I could be more enthused about the Fusilli; the pasta was indeed fusilli: long, squiggly, though slightly overcooked. However, everything else was a disappointment: all the ingredients were the same size- long and narrow, so there was no visual or textural variety, red and green peppers overcooked (maybe to match the sundried tomatos?) , no fresh basil, no garlic, and no olive oil.
In a previous life, I was a chef at a high end French restaurant; and while it’s been years since I picked up a knife professionally, I could have done a better job with the ingredients on hand. I think Sclavi needs a new chef.
Our menu experience at Sclavi (my first, her second dinner) was consistently disappointing; lunch and sandwich menus might be better, and if you are after a glass of wine in a pleasant room, Sclavi is fine. Just don’t order what we did.