Years ago, when Remi first opened, I made it a point to eat here whenever I had the opportunity. The pasta was outstanding and I loved the ambiance - romantic, yet playful. Over the years, I can personally attest to the high standard of the food, service and decor that has been consistently maintained. In English, Remi translates to "oars of a boat," and the Venetian theme is carried throughout the restaurant. From the mural in the center of the Grand Canal Room, to the private dining area aptly named, The Rialto Room, to the small light fixtures and chandeliers made from Murano glass, homage is paid to this majestic Italian city.
The original owners for its first twenty-five years, Adam D. Tihany, who made his name in restaurant design, and Francesco Antonucci, who had been a chef in Venice, came together to launch a breathtaking restaurant that has sustained its reputation and its beautiful decor three and half decades later. The menu's primary focus is on classic Venetian dishes with some personal standouts being the artichokes roasted in garlic, olives and sprinkled with parmesan cheese, and the ravioli filled with roasted pumpkin in parmesan cheese and sage sauce. For others, it is the pounded and breaded veal chop - a concept taken from Austria - and the homemade tubular pasta served in a tomato, lobster reduction sauce that takes center stage. As the manager I spoke with noted while describing the menu, "we simply add our own personality to each dish giving everything we serve an Italian kick."
