renzo

palo alto, ca

website

i love linguine con vongole. i don't normally eat clams, but for some reason i love the scent of the sea that the clams add to this pasta dish. being doused in wine and butter probably doesn't hurt either. i don't make this dish at home. i'm not ready to confront live seafood or acknowledge the amount of butter that is required in this dish, so i prefer to order it from restaurants. one of my favorite things about renzo is the atmosphere. its not crowded, but the chatter from the bar keeps the dining room buzzing with a quiet energy. service is a little odd (a little over-the-top with the random italian words - bella, really?) and they can be a little pushy about getting the bill up to increase their tips. but i find that being polite and friendly when refusing can go a long way.

we've been here so many times already, i've figured out the tricks to getting a great meal. first of all, order alcohol. it makes you happy, it makes the waiter happy, which will improve the quality of the service. there's some strong drinks from the bar and that's always a lot of fun. second - get fresh dinner rolls. when the rolls are cold, they get a little mealy. when the rolls are overbaked, they're hard as rocks. (derek actually tried to crack one open by banging it against the table). but once when we got a fresh batch of steaming dinner rolls and they were perfect. third - know what to order. get the calamari. get the salads. get the pasta. linguine con vongole is great, but inconsistent. some days amazing, some days just good. both better than me cooking at home, though. solid food, easygoing atmosphere, reasonable prices. walking distance from the apartment. i think we're going to become regulars here.