Pavarotti’s Pizza and Restaurant

After three weeks of no processed carbs, I decided that I was going to indulge in a splurge of my favorite kind.  The kids and I had been out the entire day and the last thing I wanted to do was cook.  Haley and I had been to Pavarotti’s a couple of weeks before and really enjoyed our salads.  The place had been packed at the time, so I figured we’d give their dinners a shot.

We arrived at about 7:30PM on Friday night and the place was mobbed.  We only had to wait about 10 minutes for a table, much shorter than I expected when I saw the line of people waiting – but most of them were waiting for pies “to go”. We got a booth and our server came over pretty quickly to take our drink orders.  She was very friendly and we decided to start with a fried calamari appetizer.  They came a little bit lighter than I would have liked, I prefer a more golden crust, but they were tender and fresh and the sauce was nice and hot – a simple tomato sauce, but good.

For our entrees, we decided on 2 pasta dishes and a sub.

After we ordered, they brought us these beautiful garlic knots, which were perfect.  Fresh, hot, and tender with a great garlicky taste.  Just delicious!

Travis got the King Combo Sub which included meatball, sausage and eggplant parmigiana on a sub roll.  He loved it, so I decided to take a bite and I have to say, it was really pretty good. The fries, however had no real flavor to them and would have been so much better had they been tossed in a little seasoning (salt) straight out of the fryer.

Haley decided on the shrimp scampi

and I went with the linguine in which clam sauce

and while both dishes were good – the pasta was cooked perfectly al dente and the shrimp and clams were fresh and plentiful, we had another issue with the seasoning. These dishes couldn’t be called anything but bland. Now, to give the restaurant the benefit of the doubt, their clientele is mostly from the retirement community and maybe salting the food is an issue, but they didn’t have any cracked black pepper either, just diner salt and pepper shakers on the table.  We were pretty full at this point, but we wrapped up the pasta dishes and brought them home and the next day when we heated them back up, we started with a little red pepper flake, a little more chopped garlic and seasoned it well with salt and pepper.

I would definitely go back, but I think I’d stick with the pizza, salads, and “parmigiana” type of dishes.

As an aside, for a $60 dinner from a pizza place?  I’d appreciate cloth napkins.

(352) 291-9424
8075 Sr-200
Ocala, FL 34475
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