How do you say chillin’ in Italian?

After a long day at work, and a pleasantly rainy happy hour downtown, we were in search of a dinner spot back on our side of the river. That’s when we remembered that the restaurant that had taken the place of the venerable Toro Tapas was now open. Extra Virgin is certainly an upgrade for Shirlington. With a swank dining room and an extra comfortable lounge and bar, it’s a beautiful place to sit and have a meal.


We arrived late, around 9, and had the place very much to ourselves. See, they’ve only been open about 5 weeks, and the weeknights are still picking up. We got the corner table right in the window, giving us a pleasant view and some wonderful ambience. A glass of JanKris Zinfandel, and some wonderful mozzarella with grilled eggplant and fresh basil that smelled like it had come out of my garden just then. I had the Gargatelli, and Tiff, at the recommendation of our waiter, had the fettucine.

I’ve had some amazing pasta in my day. Sure, I’ve not yet been to Galileo, but I have been to Biba, back west. This was amazing stuff. I was relishing the sauce and the crusty bread when I realized how lucky we were to have such a great place so close to the house. A great spot for a glass of wine and a dish of pasta. This is a great place for a second date, people.

$55 for two, pasta to die for, and ambience not to be missed. Go. You’ll thank me later. They get busy on the weekend, but this might be a perfect weeknight spot.

2 Comments so far

  1. Marian (unregistered) on July 23rd, 2005 @ 3:58 pm

    “How do you say chillin’ in Italian?” ‘Freezing’ is “GELANDO” in Italian… so I say my new word for ‘chillin’ is “CHILLANDO.” Ciao!

  2. Aqua P (unregistered) on August 1st, 2005 @ 10:47 pm

    As the saying goes, “you can’t complain about the service, as there is none”. That is, from the kitchen. Waiters were attentive to every desire. Boring appetizers arrived promptly but then forty-five minutes later still waiting for dinner. The waiter came by to say “dinner would be out momentarily”. He commented the kitchen was backed up (to say the least). I asked if a complimentary glass of wine would be appropriate and he immediately accommodated me. After an hour and ten minutes, our entrees arrived. “Filet” of halibut arrived ridden with many bones. My scallops arrived looking like mush with horrible greasy blah bean sauce. Appetizing? No! I realize this is a fairly new restaurant and the kinks need to be worked out. However, I truly believe there is no hope for the kitchen. Ditch the chef and start anew. It really could not have been worse! The only positive side, it is a beautiful restaurant and certainly in a hot location. Would we try it again? Absolutely not, unless there are many favorable reviews in the future to make it worth another trip! Back to Grand Carlyle where we have never been disappointed and have been going there since it opened!

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