PROFILED BY DE GROOTS MEDIA
Named after the famous Opera House of Milan, La Scala certainly serves up an aria of fine cuisine to its patrons. Decorated rather simply, La Scala is a far cry from its colonnaded baroque namesake. However the true art is reserved for La Scala’s dishes (especially the desserts). The wine list is extensive, although the popular drops can be unavailable on busy nights. Also on busy nights the service can be somewhat “relaxed” in its timing, but you don’t come here for ruthless efficiency do you? Vi raccomando
, take your time and enjoy the meal. La Scala manages to maintain the balance between the ever-popular “just-like-mama’s” Italian hominess, and a degree of sophistication and innovation rarely found in such establishments. It really is refreshing to dine at an Italian restaurant where the menu goes beyond the time-worn formula of “pizza + pasta = Italian cuisine”.
The menu begins traditionally enough, with fresh-made crusty Italian bread served with olive oil and balsamic vinegar, or Roman bruschetta – lightly grilled bread rubbed with oil and garlic. The antipasto is a little thin, although the carpaccio is delicious. Moving on, it is hard to pass up the chance to enjoy the "fegato ai porcini" – a rich dark duck liver quickly pan sealed with porcini, served with grilled prosciutto and asparagus all nestled on a bed of garlic and truffle oil crostini. The balance is just right, and the flavours magnificent. For mains, the house veal scaloppine is outstanding. Bellisimo!
Russell Buzby, August 2009