Al Dente's

The menu earned a perfect 10, and the reason is flexibility as much as variety. A great example is the nightly beef tenderloin medallion special. On our visit it was $38, yet the preparation can shift daily, and guests may ask for treatments such as Gorgonzola, Marsala, or au poivre. That willingness to vary a special gives regular diners a reason to keep asking what the kitchen is doing tonight. The white truffle mushroom risotto served with the medallions was a serious side dish in its own right, made with mushrooms, cream, Parmesan cheese, truffles, and white truffle oil. The review also classifies Al Dente's under Craft Cocktails & Local Pubs, although specific drinks were not documented during this tasting, so our comments here stay focused on the food and menu experience we actually recorded.

Food Quality received 10 out of 10, and this is where Al Dente's truly separated itself. We started with calamari. Unlike many versions around town, this preparation uses the prime calamari rings without tentacles. That means the plate is not padded with pieces we jokingly call filler. Sliced peppers are sautéed with the calamari, adding a bright accent without distracting from the seafood. We were told it often sells out when offered at happy hour. We can understand why. It earned Best of the Best. Then came the short ribs. We have never been automatic short rib fans, largely because too many versions arrive with too little sauce. This one changed the conversation. The sauce had a gentle sweetness that made us stop and ask what was different. The answer was port. Its richer, sweeter character gave the sauce depth, while mushrooms complemented beef so tender it practically fell apart. The mashed potatoes were unapologetically decadent, loaded with butter, garlic, and herbs. Sautéed zucchini and yellow squash, lightly dressed with what tasted like olive oil, gave the plate a needed fresh counterpoint. Another Best of the Best. The salmon and lobster ravioli course was a lesson in generosity. The salmon was a substantial, thick cut, wonderfully cooked and tender. Then came the detail we love: actual chunks of lobster claw meat on top of the salmon and lobster ravioli, all brought together with a wine sauce. Plenty of restaurants will put lobster in a ravioli and stop there. We appreciate a kitchen that reinforces the ingredient with real pieces of lobster on the plate. Next were the beef tenderloin medallions, the nightly special. We learned that the restaurant sources its beef from Texas or Oklahoma through a vendor relationship that provides access to high-quality steak. The medallions were paired with that rich white truffle mushroom risotto and sautéed vegetables. The risotto combined creaminess, Parmesan, mushrooms, truffles, and white truffle oil into a deeply savory partner for the beef. And we cannot discuss Al Dente's without talking about the gnocchi. It has been a favorite of ours since our earliest visits. Proper gnocchi requires technique. Rather than simply boiling it and letting it soften in sauce, the kitchen sautés it, gives it a white wine bath, and continues the cooking process to build texture. That extra work matters. It remains the best gnocchi we have ever had and is absolutely worthy of Best of the Best recognition. Finally, the chef surprised us with a Dubai chocolate pistachio tart. It arrived with chocolate drizzle and a little whipped cream. The tart was intensely rich, the kind of dessert where a few bites are enough, and the combination of pistachio and dark chocolate hit one of our favorite flavor pairings. It was a fitting Sweet Ending.

Service scored 9 out of 10. Our notes capture several moments of genuine interaction around the food. We were able to ask why the short rib sauce tasted different and learn about the use of port. We also learned how the nightly tenderloin special changes and where the beef is sourced. The chef's surprise dessert added a personal finish. Those exchanges made the meal more informative and memorable, rather than simply a sequence of plates arriving at the table.

Value earned a 10. The clearest recorded example is the $38 beef tenderloin medallion special, paired with white truffle mushroom risotto and vegetables. Considering the quality of the beef, the preparation, and the accompaniments, we found that particularly compelling. More broadly, our value score reflects the consistency and care we experienced across the tasting.