Mediterraneo (Sarasota) – Great Pasta, Timing from Kitchen Needs Work

A few couples went to Mediterraneo in Sarasota. It was completely packed on a Saturday night, it was full of hustle and bustle and we really enjoyed the evening.

Once seated, the server immediately brings a plate of Bruschetta, toasts topped with diced tomatoes. It was delicious and was a good preamble to the remainder of the meal.

I ordered the Polpo (Grilled octopus over green peas pesto puree) ($15) and the Linguine Nere (Black linguine/ shrimp/ spicy tomato sauce) ($18.50).

The appetizer arrived in record time, which was a little surprising. It was one long tentacle sitting atop the pea puree. The temperature of the octopus was a little concerning, the thicker part of the tentacle was very hot and the thinner part was served luke warm. It was not possible in the short time between the order and the delivery for this to have been prepared to order. In addition, it was overwhelmed with salt. Overall, I was disappointed with the octopus but the pea puree was delicious.

The squid ink pasta, on the other hand, was excellent. While the pasta was just a tad overcooked (personal preference), the sauce was fantastic. The menu and the server (a nice touch) both mentioned that the sauce was  “spicy,” it offered just a little spice, but nothing to be concerned about. The shrimp were firm and tasty, albeit on the smaller side. Overall, I really enjoyed this dish.

The timing from the kitchen needs a ton of work. When my wife was barely finished with her salad, they ripped the plate from the table and placed the entrées. The was absolutely zero time (if there was a negative time concept, this would be it) between the appetizer and entrée course. This was very bad form on a Saturday night.

We will definitely return to Mediterraneo and ask the server to ensure there is a 15-20 minute gap between appetizer completion and entrée start.

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