News
Review: Florentino’s serves Italian, Mexican fare
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| ELLEN SUSSMAN | Special to the Green Valley News A dinner of asparagus gamberi features linguini pasta with sauteed shrimp and asparagus with garlic butter, white wine and fresh tomatoes. |
By Ellen Sussman, Special to the Green Valley News
A new restaurant serving breakfast, lunch and dinner, all at moderate prices, has opened on Duval Mine Road between Beall’s Outlet and Goble Electric.
The dinner menu is pleasing local residents with its mix of primarily Italian dishes and a tempting selection of steak and Mexican choices.
The Italian entrees feature classic favorites — veal or chicken parmigiana, veal or chicken marsala, shrimp scampi and fettucine Alfredo. Spaghetti and ravioli are offered in a variety of classically prepared ways.
A Mexican Combination features a cheese, chicken or beef enchilada, plus a taco, burrito, chile relleno, flauta or tostada with rice and beans included.
There’s a New York steak or filet mignon both served with saut/ed asparagus and fettucine alfredo.
Florentino’s specialty of the house is a full plate that includes a grilled lobster tail, filet mignon, shrimp with garlic butter, saut/ed asparagus and a side of fettucine Alfredo. Come hungry!
Owned by Luis Martin and Miguel Elizalde, who own La Placita in the Green Valley Mall, Elizalde said he’s very pleased with the local reception.
The location, which is slightly hidden to passers-by, hasn’t stopped a steady flow of locals eager to try the new eatery. “It’s a miracle,” Elizalde said of Florentino’s first two weeks of steady business.
“If there’s any problem we find a solution right away… we’re getting very good feedback,” he said.
The asparagus Gamberi sampled at dinner was freshly prepared, beautifully presented, generous and very tasty.
It was served with a salad, which in addition to the standard lettuce and tomatoes, included garbanzo beans, thinly sliced onions and black olives; freshly baked breadsticks accompany every dinner.
A heaping plate of spaghetti with a hearty meat sauce was prepared al dente.
Florentino’s also serves breakfast and lunch buffet style. Breakfast is from 7 to 11 a.m. and includes Mexican and American standards—scrambled eggs, bacon, sausage and fruit.
The lunch buffet is a mix of Italian and Mexican choices including pasta and salads; a beverage is included in the cost of both buffets.
While food is the primary ingredient for a good rating in any restaurant, service rates a close second and Florentino’s fared very well in both.
The menu is well thought out, the cooks know their craft and there are plenty of bussers and servers in the 166-seat restaurant.
Florentino’s is open seven days. For those who like an early dinner they start serving at 3 p.m.; for a more standard dinner time, reservations are highly recommended—399-3300.
Ellen Sussman is a freelance writer in Green Valley. Contact her at ellen2414@cox.net.
The dinner menu is pleasing local residents with its mix of primarily Italian dishes and a tempting selection of steak and Mexican choices.
The Italian entrees feature classic favorites — veal or chicken parmigiana, veal or chicken marsala, shrimp scampi and fettucine Alfredo. Spaghetti and ravioli are offered in a variety of classically prepared ways.
A Mexican Combination features a cheese, chicken or beef enchilada, plus a taco, burrito, chile relleno, flauta or tostada with rice and beans included.
There’s a New York steak or filet mignon both served with saut/ed asparagus and fettucine alfredo.
Florentino’s specialty of the house is a full plate that includes a grilled lobster tail, filet mignon, shrimp with garlic butter, saut/ed asparagus and a side of fettucine Alfredo. Come hungry!
Owned by Luis Martin and Miguel Elizalde, who own La Placita in the Green Valley Mall, Elizalde said he’s very pleased with the local reception.
The location, which is slightly hidden to passers-by, hasn’t stopped a steady flow of locals eager to try the new eatery. “It’s a miracle,” Elizalde said of Florentino’s first two weeks of steady business.
“If there’s any problem we find a solution right away… we’re getting very good feedback,” he said.
The asparagus Gamberi sampled at dinner was freshly prepared, beautifully presented, generous and very tasty.
It was served with a salad, which in addition to the standard lettuce and tomatoes, included garbanzo beans, thinly sliced onions and black olives; freshly baked breadsticks accompany every dinner.
A heaping plate of spaghetti with a hearty meat sauce was prepared al dente.
Florentino’s also serves breakfast and lunch buffet style. Breakfast is from 7 to 11 a.m. and includes Mexican and American standards—scrambled eggs, bacon, sausage and fruit.
The lunch buffet is a mix of Italian and Mexican choices including pasta and salads; a beverage is included in the cost of both buffets.
While food is the primary ingredient for a good rating in any restaurant, service rates a close second and Florentino’s fared very well in both.
The menu is well thought out, the cooks know their craft and there are plenty of bussers and servers in the 166-seat restaurant.
Florentino’s is open seven days. For those who like an early dinner they start serving at 3 p.m.; for a more standard dinner time, reservations are highly recommended—399-3300.
Ellen Sussman is a freelance writer in Green Valley. Contact her at ellen2414@cox.net.
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