Full disclosure: now that the date I had when I first visited this restaurant is no longer my date, I feel that my opinions of the restaurant may have also been (unfairly) colored. But then again, company aside, I think I can still provide a relatively unbiased recollection of my culinary experience.

After descending into the fine establishment (going downstairs is always the best way to begin a meal, no?) we were promptly shepherded to a quieter corner of the restaurant. It was the only thing that was prompt about that particular evening. 

To be perfectly honest, the sheer passage of time has dulled my impressions of All'onda, which is either an indication of an unremarkable meal or some serious memory suppression. Regardless, what I do remember of the food was pleasant. 

I began with a particularly delicate scallop, excellently prepared and incredibly light. A bit brash on the sea salt, but it seems that I've developed a distinct aversion to all salt in the last few months. Equally impressive was his chicken liver mousse, the texture of which was perfectly velvety. The ratio, however, of chicken liver to provided crostini was a bit alarming — do you intend for us to just eat chicken liver a la carte, chef? 

Alas, I did not try the famed bucatini (I legitimately enjoy sea urchin about once a year, and am thoroughly disappointed every other time, and having recently returned from Japan, I figured I'd try my luck elsewhere), and instead opted for a seafood stew. As with all great seafood stews, the broth was saffron-based, but this one (again!) I found to be over-seasoned. The highlight of the dish, however, was the wonderfully crispy skin that managed to withstand the liquid throughout the entirety of the course, and maintain its crunch to the last bite.

Dessert was slightly underwhelming, which was rather disappointing to me given my penchant for all things hazelnut and all things mousse. There was nothing wrong, per se, with my final course, but there was nothing especially right about it either. Which may serve as an allegory for my short-lived romance.