Carrie Cerino's Ristorante

Carrie Cerino's Ristorante Restaurant Reviews:

It has gotten much better March 13, 2006 Food Service Atmosphere Cleanliness Overall        My family and I have been eating at Carrie Cerino's for as long as I can remember. In the last few years it seems that ever time we go back there is something new and delicious to try. My wife is pleased that they are now using only free range farmed & organic chicken and salmon. I had an opportunity to try the spaghetti carbonara for the first time and was blown away by the flavors. The chef visited our table as we were reading our menu's and explained the new dish to us as one of their more authentic dishes with blue eggs and a special Italian jowl bacon. It is the best thing I have eaten in years. Next time I am going to try the Berkshire pork chops that the chef mentioned. If I had any negative observation it would have to be that the waitress never really mentioned the new items and I would not have tried the new pasta dish if it had not been for the chef telling us about it. My wife had the chicken marsala and enjoyed what she termed a guilt free dish along with a side of the noodles with Mama's white sauce, which has always been a fav of ours. It is good to know that our long time favorites are there but we will be going back more often to try some of these new dishes. Just what is a blue egg anway? Review By: Dan From Parma Hts.

For the Money...It was Great! November 14, 2005 Food Service Atmosphere Cleanliness Overall        My new husband and I were searching for a place to have our wedding reception. Upon meeting Carmen and the staff at Carrie Cerino's there was no question that we were booking it. It was 10/22/05 and everything was beyond great! The service and the food! It was comparible in price to other places but not quaility! All 150 guests raved about how great the food and dessert was! Best decision that we made! Review By: Katie and MIke Q From North Royalton

For the money... July 17, 2005 Food Service Atmosphere Cleanliness Overall        For the amount of money my mother and I spent here to celebrate my birthday; I was quite disappointed with the quality of service and the food. We had good bread but no butter and our server disappeared so by the time our food came we no longer needed it. The scallops we ordered were nothing special. I cook scallops at my home with more flavor and better texture(and I'm a lousy cook). I'll never go back, they're overrated and overpriced. The pastries we purchased on the way out were stale, we couldn't even finish them, more money wasted. Review By: Renee From North Royalton

June 03, 2005        Carrie Cerino's is something of an institution in Cleveland's southern suburbs, its dining rooms, banquet halls and downstairs lounge having hosted their share of milestones and fun functions. It's more than a restaurant - it's a complex. (As one busy server cheerily puts it, ""Honey, this place is huge. This is my exercise."") The many-paged menu attests to years of recipes that have been collected, tested and approved. Diners can start with antipasti such as the Parmesan-crusted crab portabella (jumbo lump crab, baked in a white wine shallot butter with portabella mushrooms and roasted red peppers and finished with a Parmesan crust), though the dinners - which come with soup or salad, bread and a pasta side - offer more than enough food for the meal. All the pasta is made in-house and is complemented by sauces such as Mama's Classic Meat Sauce (""Over five decades of tradition, Carrie's original meat sauce""), and chicken, seafood and steak entrees round out the menu. Review By: