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Spoiler Alert: My guests Marisa Joseph of The Pallet and David Wears of Foodie Run TT were just as shocked as I was when halfway through the meal we realized we didn’t order any meat… and we didn’t miss it. Yo! That is how on point the flavors at Rizzoni’s were. We did the foodie thing and ordered different items so we could share and enjoy as much of the Trinidad & Tobago Restaurant Week 2019 menu as possible. But what we really learned was how much value Rizzoni’s menu is for $300. We entered a Coney Island of flavors and left full and with doggie bags for later. Here’s how it went down.

My call for the appetizer was the Cream of Wild Mushroom Soup. A warm bowl of earthy goodness featuring a Balsamic Glaze and Nutmeg Crème Fraiche with Truffle Potato Shoestrings on top. Hearty, tasty and I am the sucker who falls for the truffle oil trick all the time, but honestly the least intriguing of the three dishes. It was good and offered a solid veggie option to spark up the appetite like a good soup do, but not as wow as what was to come. The unassuming Pera-Vino Salad went to David, who was really trying to be conservative with his digestive real estate. Little did he know he was selecting a crowd-pleaser. Field Greens with tangy Pickled Tomatoes, complimented by the sweetness and contrasting textures of Candied Almonds and Poached Pears. Very delicious. Finished with Garlic Croutons and a Citrus Peach Vinaigrette, this clearly wasn’t yuh Tanty’s salad. Nice too bad! But Marisa’s order stole the show. A sinful bowl of Rotini Pasta and succulent sautéed shrimp smothered in a sauce of freshly grated Cheddar and Parmesan Cheese. Topped with Italian Breadcrumbs and baked until sexy, we all agreed that the Baked Shrimp Mac ‘n’ Cheese was just a pot spoon and 3 slices of Garlic Bread away from being an entrée. So sinfully cheesy and heavenly delicious at the same time. That was a hands down wow!

I love a good pizza, so I couldn’t resist the Funghi Brick-Oven Pizza. 8 slices of traditional thin-crust pie, based with Alfredo Sauce and topped with Mushrooms, Mozzarella, Shaved Parmesan, Arugula and… sigh… Truffle Oil. The spicy sting of the Arugula with the Truffle Oil against the creamy canvas of the cheeses made the simple combination fire. Then it struck me, dis eh no personal pan. This is a proper pizza that one will have no problem sharing. Tip: Definitely do the pizza if yuh doing the sharing thing. Works well with three people fuh sure. Why David ordered the Spinach & Ricotta Ravioli we will never know. Mainly because they were so good we doh really care to find out why. We jus glad he did. Spinach infused Ravioli stuffed with Spinach, Parmesan and Ricotta Cheese, tossed in a tangy Rosa-Cream Sauce. Each piece produced the perfect bite with the leafy bitterness of the Spinach tamed by the creamy cheeses. Outstanding. Once again, Marisa had the show stopper. Maybe it’s just me, but when I hear Italian, I eh really thinkin’ ‘bout Shrimp and Linguine tossed in a Green Thai Curry with Garlic, Coconut Cream, Fresh Peppers and aromatic herbs. But look it on the menu, so who am I to judge. In any case, it was an exciting combination of flavors too.


Even the desserts appealed to a hardly dessert oriented individual like me. Tiramisu Gelato, a light, fluffy Churro Cup Duo and a wild Cheesecake Trio. The stand-out here was the Cheesecake. You get three sample pieces that look small, but they’re actually just good enough to follow the ample portion sizes. One Salted Caramel, one Pistachio and one Mango, with the traditional crust. All were good but the Pistachio was great. A fitting way to end the meal.

It’s safe to say Rizzoni’s TTRW2019 is something to experience; as long as yuh cool with cheese, cream and all that rich stuff that is. And don’t forget, with Rewards from Republic Bank, you can up the flavor profile from wow to cha-ching!