Sorella Trattoria - SE

Cauliflower was only worthwhile dish to eat. Calamari was bland . Beef was grizzly and tough.. Chicken parm overcooked and tough. Pastas were very common nothing special. Spent 300$. Could have spent 50$ at McDonald's and would probably been more satisfied Service: Dine in Meal type: Dinner Price per person: CA$80–90 Food: 1 Service: 4 Atmosphere: 4

Dietary restrictions: I was able to confirm a lot of dishes that didn’t contain a relatively rare sensitivity that I have. Service: Dine in Meal type: Dinner Price per person: CA$50–60 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Roasted Tomato with Burrata

I got a lot to say about this place. I live close to the location, so during the process of building and construction, I hated the noise. I really used to wonder what was being built. When it was done, I decided I'll never go there because they gave me some horrible mornings when I wanted to sleep in. It got worse. All of a sudden, fancy vehicles would park all over and steal spots that we the neighbourhood people used, so I got twice as mad. But it gave me the feeling that the restaurant must be dope. Then my girlfriend came into my life and always talked about Sorella. So you know, I had to do it and I was impressed. I am giving them 5 stars for everything, the variety of pastas, wine, service, and even ambiance. I guess those sleepless mornings were finally worth it.

Started off with Burrata as an appetizer. Slightly charred bread with butter accompanied by burrata cheese, tomatoes, and greens. The smell of basil hits once it enters your mouth, followed by the bread with a slight charr. The balance between sour and sweet is perfect with the buttery from bread, creaminess of the cheese, sour and sweetness from the balsamic, and ends with the fresh, savory tomatoes. It is a perfect appetizer to start with as it is not too light but not too heavy, not too zesty, nor bland, and raises the expectation for the upcoming main dishes. Then, we were visited by Pappardelle and the Rissotto. Pappardelle fools you with its looks. It looks like a basic, general pasta with meat sauce, but it did not taste generic. Firstly, the sauce was perfectly seasoned and has a strong taste of meat and tomatoes with a lingering hint of heat in the back that's hard to notice but present. The pasta noodles are either freshly made or are just so perfectly cooked that it was amazing. It was chewy but not the undercooked chewy and not mushy due to it being overcooked. The slight spiciness lingering in the back and the perfectly cooked noodle made me fall in love with the dish. Next, the Rissotto. I have never had Rissotto before this encounter. This dish was also perfectly seasoned, and I can tell that fresh ingredients were used in making this dish. The texture, chewiness, and the strong earthy taste of the different types of mushrooms were delicate and joyful. The taste of cheese in every bite was also very enjoyable. Everything harmonized very well together to make a perfect dish for me and my girlfriend. The two dishes were amazing, and we both cleaned the plate. Lastly, we had the Orange olive oil cake. We normally do not have dessert in restaurants, but since the appetizer and the two dishes were so wonderful that we decided to try the dessert. The bread had a grainy texture, somewhat similar to a freshly made corn bread (not overly dry). It was slightly moist and had a hint of olive oil. The ricotta whipped cream was not overly sweet and just sweet enough. It was also topped with plum and drizzle of honey. The bread itself was really tasty, but in combination with each ingredient, it became a fantastic dessert. It was fun trying this dessert with different combinations. Once just the bread, the other with bread and the ricotta whip, and lastly, adding the plum to the previous combination. Long story short, this place was fantastic, and I highly recommend visiting. It may be slightly pricy but worth every penny.

Unfortunately, we were not at all satisfied with the food. We had spaghetti carbonara delivered. I don't know about your cooks, but I'm European and I've been to Italy several times. First, no taste, second, no panchetta, a few pieces, maybe some leftovers. Spaghetti dry.Thirdly, where was the Parmesan cheese? Because there was really little of it.And aren't you embarrassed to take $58 for that? Shame. And every Italian would throw up and cry. I never want to say food from you again. First learn to cook Italian food and then call yourself an Italian restaurant.