12/08/08

Good bye you will be missed

by hooleywho

'Tis a sad day in Bridgetown... Genoa is no more. As much as Higgins takes credit for bringing fine dining to Portland, three restaurants had him beat (in more ways than one): L'Auberge, Cafe Des Amis and Genoa. Genoa was the last of the three to shut its doors when it closed a couple weeks ago. For those of you who never got a chance to try one of these three places, I am sorry; now about as close as you can get is Paley's. To those in the know before New York found Portland: Join me in a glass raised to one of the best.

• Pros: wonderfull memories
• Cons: It is no longer open

04/02/08

Very dissapointing

by realfoodsnob

This place needs remodel so bad! It smells like mold in there, even their glasses, which greatly affects the wine, and if you want to eat there, you'll need to bring a magnifying glass with you...seriously. At the other hand, I've never dined at a place for Elf's, so it was quite an experience! Also, it's way too dark inside. I don't understand all the fuss about this restaurand at all! Maybe 20 years ago?

02/28/08

Surprisingly delightful

by scrapperchick

I have been to many fany fixed menu restaurants and I was pleasantly surprised by the quality of Genoa. I honestly wasn't expecting the many delights that we received. The service was exceptional, the waiter was friendly and intelligent. I have come to expect lack luster service here in Portland and I was very pleased to have such exceptional service as we had.

The food was absolutely outstanding. The only down point was under seasoned venison, the worst part of that was that the venison was cooked perfectly, it was just very mundane. The soup course was a sweet potato puree that was rich and varied in flavor. The pasta course, an orchiette, was made more complex and interesting by the addition of currants. The truly outstanding taste of the evening came unexpectedly in a raspberry sorbet. The sorbet was not just raspberry, it was full bodied and absolutely sizzled on my tongue.

I would highly recommend Genoa to anyone seeking an outstanding dining experience. We will definitely be going back again and again.

• Pros: Oustanding food and service
• Cons: The decor could use a little updating

01/19/08

Massively overrated

by BobArctor

I waited almost 13 years to finally go to Genoa, a place many had said would be the finest dining experience I would ever have in Portland. To say I was disappointed would be an understatement. Stunned would be more accurate. I could go into detail, but really the bottom line is the food was just not good, the inside is unremarkable, the wait staff is nothing special, and the prices are ungodly. I mean, honestly, I have had more satisfying meals at Elmer's. After reflecting on all this, I have a theory that Genoa is secretly run by the Cacophany Society as a elaborate gag and they really purchase all their ingedients at Hawthorne Fred Meyer. The joke's on us.

12/03/07

Editorial Review by Ivy Manning

by Contributor

Old standby draws tourists and special-occasion diners with multi-course Italian-inspired meals.

10/26/07

It's not what it used to be

by bfowlesxx

We have been long time patrons of this Portland Landmark restaurant. We have regularly gone on NY Eve and other special occasions for a number of years, frequently accompanied by a large group. Our last visit was with a group of 8 people on Saturday Sept. 1st. The service was a disappointment to put it mildly. I have a crab allergy which we covered both when we made the reservation and when we confirmed the reservation, but I was served it anyway. It was a crab beignet and luckily my wife brought it to my attention before I ate it. We had also brought 3 bottles of wine. We asked that they be opened to breath and one member of our party suggested decanting their wine. Only 2 of the 3 bottles were opened and none were decanted. One person in our party was served the wrong main course, he ordered the rib eye and was served lamb instead. He said it was OK, but a service oriented restaurant would have made it right. The service definitely spoiled the evening.

What prompted me to take the time to write this review was what has occurred since that evening. I sent an email complaining about the service and was assured it would be forwarded to the owner of Genoa's - Kerry. After over 2 weeks with no response, I called again and left a phone message asking that Kerry call me. Another month has gone by with no response. I can only attribute this to a complete breakdown of any process of communication or an unbelievable arrogance on the part of the owner. As I mentioned in my initial email, I was certain that most people in our party would not return due to the service we rec'd. Needless to say, the automatic gratuity was added to our bill which approached $1,000. One bad experience when handled correctly could have saved us as long time customers. Incompetence or arrogance, or a combination of both, will drive us to one of the many other fine restaurants in Portland for future special occasions. I'm sorry Genoa's has fallen so far, it WAS a special place.

09/03/07

Best FOOD EVER IN PORTLAND

by gluttonpdx

Went with a few friends a couple of weeks ago and had to write about it. First off the food is unreal. The artichokes three ways with cherries and balsamic that has been reduced and the whipped like cream is wonderful. The corn soup that is vegan and yet silky smooth and creamy is wonderful. We all fell in love with the agnolotti with braised and then grilled fresh bacon. The shaved porcini mushrooms were awesome. The fish were amazing. To finally have a choice at Genoa from three different fish was just wonderful. The sardines, rouget, scallops, and walleye pike were all meticulously prepared and executed. After that we then had the meat course. Who knew you could get that in Portland. Porchetta with candied olive and smoked blue cheese. Ribeye with shaved beans and balsamic, And last but not leat Lamb Loin with braised squash blossoms and tomato jam. All were mind blowing. Next was and intermezzo of a sage infused lemonade. Who knew!!! The desserts are wonderful, not to sweet but just right. Then we had the cheese course. And finally the Petit Fours which were Toffe Popcorn, housemade of course, and handmade strawberry marshmallows. WOW is really all we can say. The previous remark of resting on the laurels is crazy. This is by far and away the best food in Portland ever. Nostrana, Park Kitchen, and Le Pigeon HA! Genoa has everyone beat on the food side of things.

• Pros: Everything
• Cons: Nothing

08/26/07

Major Disappointment. Resting on their laurels. Bickering waiter staff.

by jffdahl

I've been to Genoa in Portland 3 times. The first two times were bliss. The third was pathetic.

It's very clear Genoa has lost one of it's main chefs. It's not the inspired cuisine experience it used to be. I wouldn't pay even a 1/3 for what we got last night. And I didn't like the bickering waiter staff either. Really dissapointing. They've done more than rested on their laurels. They've sat down, taken a nap, and haven't woken up. Either Cafe Mingo, Tuscany Grill, or Serratto's would be a better bet now.

• Pros: Fancy low light romantic atmosphere
• Cons: Uninspired food with zero zing. Resting on their laurels.

04/25/07

Over Priced, Over Hyped

by iwritereviews

So after about a year of several of my friends raving about this place, we finally went to Genoa. We did $80, 7 course meal. The service was friendly and courteous, but that was about it. Took them 35-40min to bring out the first course and the evening went down hill real fast from there. Each and every course was very uninspiring, bland and if it had any flavor, it was a disastrous combination of several clashing ones. Most of us ordered either lamb or sturgeon for the entree course and once again when the wait staff left the room, we looked at each other and rolled our eyes collectively in an utter disappointment. The lamb dish I took a bite was one of the worst lamb dishes I've ever had and my fish was cold (despite my plate being hot) and just like the rest of the meal, was below par. Three of my friends who had been here before (several yrs back) were mortified that they had highly recommended (even insisted) we all try this place. They told the rest of us that the food was actually good way back when. When there are so many good restaurants around here, why would anyone go to Genoa and pay $96 (80 + 20% mandatory tip just cuz our group was big) when it's in a dumpy area, a dumpy building and the interior that's seen the better days? More than anything, for the food that's not even worth half of what they 're charging, it must be the hype that keeps this place going. Well, I and my friends will not be the ones to sing any praise of this place.

12/06/06

GENOA WELCOMES VEGANS

by genovese1

I am writing in response to the previous posting. To be fair, I will acknowledge that I am the GM of the restaurant. I was deeply saddened to hear that we were responsible for his most embarrassing night ever, but there are some other important things to note which were not included in the letter.

Each time a guests calls, the first question we ask after the name and phone number is, "are there any dietary restrictions?" We are always proactive in accomodating any allergies or dietary needs -including vegans-(no small task in Italian cuisine). There was a note next to Mr. Douglas's reservation stating they were vegtarians. A vegetarian is not a vegan. Our chefs worked hard all day preparing a special vegetarian meal for Mr. Douglas and his partner David including vegetable stocks, pastas, and the aforementioned sformato, a savory Italian custard. We did not learn of the egg aversion until it was 8:00 on a busy Saturday night. At Genoa, we make all of our food fresh daily. There are no walk-in refrigerators or deep pantries. Everything is made to order. There was no way that we could have prepared 7 vegetarian/vegan courses in such a limited amount of time.

Mr. Douglas, we hope you understand that it was an unfortunate miscommunication for everyone involved. We invite you and your partner to have dinner with us as our guest. We are happy to prepare a special 7-course dinner to your specifications. We genuinely hope you accept, but if not, please do not continue to give the illusion that we are unreceptive to those with special dietary needs.

Cordially,

Stephen Satterfield

stephen@genoarestaurant(dotcom)