The Fornelletto, located in an underground wine cellar of the Borgata Hotel, Casino and Spa is an Italian restaurant that delivers in every aspect of service and food. As you make your way to the restaurant you either walk down a flight of steps made to look like you are going back in time to an old wine cellar that has been transformed into a beautiful dining experience or take an elevator to the beautiful cellar. First off, the hostess, (and a possible manager) were gracious and pleasant. The restaurant is lit to be an intimate setting with beautifully set tables. You are waited on immediately by a server who makes sure to have either ice water or bottled water presented to the diner.
Our server for the evening Z, was as good as it gets. Efficient, knowledgeable and personable, he is what you look for in a wait staff. The menu at Fornelletto is a delectable treat. There are a number of appetizers that if needed could be a meal alone. For this evening, patrons ordered the Calamari which is served in the lightest breading with pine nuts and the best spicy tomato sauce anyway. A goat cheese with prosciutto, figs and a lovely balsamic vinegar with a warm breads. The last appetizer was an Arancini al Ragu Sicilian which are rice balls which was a first for this group but won’t be the last time.
The service at the Fornelletto is exceptional. Appetizers were served in about 10 minutes from ordering to being served. Z, our server, was a joy to have wait on this group. The Fornelletto noise level is kept at a level that is inviting for conversation. You didn’t have to shout to be heard, very pleasant. For entrees the Fornelletto has a menu of old favorites such as Chicken or Veal Parmigiana, truth be told the chicken was notably tastier than the veal. Another dish that deserves recognition is the Veal ossu bucco ravioli. Delightfully light the ravioli looked as though they were razor thin. The taste was light, tasty and served with an absolutely incredible port wine reduction glaze. Amazing. The last meal tasted was the seafood spaghetti. A combination of mussels, shrimp, clams and calamari served in a light tomato sauce over a generous serving of spaghetti. The seafood in this dish was very fresh. Not a frozen bit of seafood touched this place.
Although notably stuffed the experience at Fornelletto dessert had to be tried. As we mulled over the menu, our server once again came through to go over how the desserts are created and to serve us a really good cup of coffee. It may seem that coffee isn’t much to rate but it is when it is this good and when it concludes an excellent dinner. Our desserts included the white chocolate crème Brule, ricotta pound cake served with yellow peaches topped with whipped cream and lastly a baked apple tart served with vanilla gelato and walnuts. It was a glorious way to end the evening. While dessert was being served, Giulietta Consalvo, the general manager of Fornelletto was called to the table so that it could be conveyed to her the excellent staff, food and atmosphere the restaurant has. Ms. Consalvo has helped to create a dining experience that is suited not only for couples but as in this group, a girl’s night out. If you have the ability to go to Fornelletto please do, it is certainly worth the trip.