The original Mamma Teresa on Somerset Street West may not be the power ristorante it once was, but the walls tell a tale. Framed, signed portraits of the movers and shakers who supped here still guard the vestibule and line the stairs — the ones that lead to the private dining rooms where, legend has it, much of the nation’s business was once conducted.
When owner Guiliano Boselli retired, he sold Mamma Teresa to two long-serving employees who had worked their way up the ranks. And now Frank Schimizzi and Walter Moreschi have opened a second Mamma Teresa — out of province. On the former home of another long serving restaurant, L’Agaric, they’ve constructed a handsome wood-planked-chalet sort of place, green-roofed and red-trimmed, and they’ve brought Mamma’s portrait and stuck her in the front lawn.
If you are a Mamma Teresa Ottawa regular, you will know well the wide-ranging menu. Nothing trendy on it; black olives and pickled peppers to start; warm buns; a crisp and ample Caesar salad with a gutsy dressing. There was a soup du jour with an admirable broth and al dente vegetables, and we ordered a serving of calamari so generous is fed four, crisp and tender and not the least bit greasy.
The presentation of the house carpaccio could use some refinement, and we’d have preferred the parmesan come in shards, rather than the pile of gratings we received. The dish was also missing an anointment of some sort — a drizzle of oil, a bit of aioli or a lemon wedge would have been welcomed — but the beef itself was clearly sliced to order, the meat rich and red and good, strewn with capers and bits of pickled onion.
Veal was disappointingly tough, though the clam linguine that came with it was perfectly judged. Indeed, pasta might be the way to go here. The linguine pescatore featured al dente noodles and lightly cooked seafood united in a rich creamy sauce. And the gnocchi were pillowy pleasures, bathed in a fragrant tomato-basil sauce. Portions invite doggy bags.
I have always had a soft spot for Mamma’s cake, so we ordered that, along with the tiramisu. Again, a no nonsense presentation, but fresh, tasty desserts.
The service we received was top notch.
First published in OttawaMagazine as a DesBrisay Dines review, on July 14, 2014