Al Dente's

A Favorite Table That Still Knows How to Surprise Us There is something special about returning to a restaurant you already love and finding that it can still surprise you. We have eaten at Al Dente’s many times, and it remains one of our favorite restaurants in the St. Johns area. For this Culinary Duo review, the kitchen prepared an unexpected tasting that reminded us why we keep recommending it. The gnocchi has been a favorite of ours since our earliest visits and remains one of our Best of the Best dishes. Al Dente’s sautés it and finishes it with a white wine bath, giving it the texture that sets exceptional gnocchi apart from the soft, soggy versions we often encounter. Our tasting began with calamari, another Best of the Best winner. Their preparation immediately sets it apart from the usual restaurant version because they use prime rings without tentacles. Sliced peppers are sautéed into the dish, adding color and flavor while keeping the calamari at center stage. We were told it can sell out when featured at happy hour, and after tasting it, that popularity makes perfect sense. Then came the short ribs, a dish that changed our expectations. We are not normally enthusiastic short-rib diners because the meat is often overshadowed by the sauce. Here, the sauce was one of the highlights. Instead of a conventional wine preparation, the kitchen uses port, giving the sauce a subtle sweetness and depth that works beautifully with the mushrooms and exceptionally tender beef. The meat practically fell apart. Rich mashed potatoes loaded with butter, garlic, and herbs made the plate even more indulgent, while sautéed zucchini and yellow squash provided balance. This was our third Best of the Best dish of the visit. The seafood course paired a thick, beautifully cooked piece of salmon with lobster ravioli. What impressed us most was that the kitchen did not stop at putting lobster inside the pasta. Generous pieces of lobster claw meat were placed over the salmon and ravioli in a wine sauce. We love that kind of detail because it turns a familiar dish into something memorable. A nightly special of beef tenderloin medallions followed, served with white truffle mushroom risotto and seasonal vegetables. The risotto was wonderfully rich and flavorful, combining mushrooms, cream, Parmesan, truffles, and white truffle oil. As good as the risotto was, the tenderloin medallions were definitely the star of the plate. We also loved that the preparation can vary, with options such as Gorgonzola, Marsala, or au poivre, giving guests an opportunity to experience the dish a little differently each time. The chef ended the meal with a Dubai chocolate-pistachio tart, beautifully plated with chocolate drizzle and whipped cream. It was intensely rich, so a few bites were plenty, but the combination of pistachio and dark chocolate was exactly our kind of ending. Al Dente’s remains one of our Favorite Tables Around Town and an easy recommendation. Star rating: ★★★★★ Five Stars | 59/60