Confetti! - Plainville CT
Confetti combines three generations of mediterranean heritage, the finest ingredients, prepares them to order, and presents them in a spacious facility with great style. Owners Joan and Peter Lemnotis’s mission is to please the pallet, the eye and the soul! And that they do - Zagat Rated Excellent. ”With its joyous staff, innovative sauces and garnishes sparking the creative and classic dishes, this Italian influenced seafooder is reason enough to make the trip to Plainville.”
Confetti
THE VIBE: The dining room at Confetti is spacious and airy, with dark paneling on the walls, ribbed glass room dividers and strings of star-shaped mini-lights hung vertically on the big picture windows. Another large space is devoted to a bar area that was filled with young people. The dining room crowd was older by far, but both rooms were lively with conversation.
THE FOOD: Confetti's reputation for good seafood and Italian dishes is well deserved. But let's begin with those drinks. The selections included choices of red or white wines and Cosmos, Bay Breezes made with vodka and pineapple juice or espresso martinis. I can vouch for the Cosmo: sweet, tart, potent. Our very patient and cheerfully helpful waitress brought baskets of fresh-baked bread with pats of butter and a terrific dipping sauce of olive oil laced with garlic and parsley. Some of us dined on "light bites," and others went for the full entrees, which come with a choice of soup or salad, potato or rice and assorted veggies. Among the lighter offerings is a hot lobster roll lavishly stuffed with sweet meat gilded with butter. Pulled pork sliders were ample and juicy. A small "Aly's salad," with spinach, orange slices, bacon, toasted almonds and poppy seed dressing, nicely complemented the sliders. A plate of scialitielli — a kind of big, fat linguine-y noodle — in a creamy sauce with chicken pleased one friend; another loved her special of baked seafood in a ceramic crock. Another chose Chicken Val Dosta, made with spinach, mushrooms, marsala wine, Asiago cheese and a shrimp garnish, which she liked but didn't adore. I did love my entrée of Crisp Shrimp Cristy (which can also be ordered as an appetizer). I've had shrimp in just about every possible permutation, but this was a new one: seven very large shrimp rolled in a crust made of shredded phyllo — a sweet and crunchy coating that added texture and flavor — then sautéed and set in a pool of lemon beurre blanc. The Confetti rice was bland, but the veggies, which included al dente slices of carrots and summer squash, were just right. Other menu items worth considering are the braised lamb shanks, pork scallopini Caprese, crab-stuffed sole with lobster sauce, chicken and shrimp basilico, sesame-crusted ahi tuna and Maine lobster tails, fried or en casserole. |
Confetti Menus
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