A WUM's Dream

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You were surprised that on a Monday night - which also happened to be the evening of the media's hyping -up of "Storm Ciara" (aka "Storm of the Century" by some media outlets)- with weather warnings of wind, snow and that we were quiet...
Guess what we make our Mozzarella Fritta dish with? Fried breaded mozzarella. Would you like us to sprinkle magic breadcrumbs or glitter on them? Our Lasagne is our best received dish. By customers and food critics alike. We use mozzarella and Parmigiano-Reggiano (aka "Parmesan" in UK) and the second type is quite strong flavoured and supposed to be quite strong flavoured. It is matured for far longer than cheddar in order to obtain this richer/stronger flavour. Also, Lasagne is not supposed to be a wet mess. It is supposed to be relatively firm and dry. We do add extra Bolognese, Napoli and Bechamel sauces on top and around it for those who want a bit more saucier and a little less traditional Italian (as a vast majority of our customers are not, in fact, Italian) when we re-heat it (or did you think that we make a Lasagne dish from scratch just for you?!).
I do not take your comments seriously or as carrying any form of weight/authority whatsoever.
Paolo Martone
Qua Italian Restaurant
 
I and my staff are, indeed, all friendly & pleasant and it really depends on what your expectations are from one of our fresh pasta dishes or Scotch beef steaks (these types of dishes usually comprise the contents of our specials boards) whether they are deemed "special" or "average". None of our food is going to change one's life nor confer supernatural powers on the eater, We aim to provide generous portions of fresh, good, honest food here and we don;t have any ideas above our station as a family-run, busy city centre informal restaurant.
Paolo Martone
Qua Italian Restaurant
 
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Thank you very much indeed for your visit. Indeed, the bresaola and Gavi di Gavi which I buy are very, very good quality and worth the extra expense to obtain such types. As regards the mushy/uninspiring thick-sauced seafood dish all I can say is (1) sorry, and (2) that our chefs are highly experienced, super-hard-working and all-round great guys who produce day after day, year after year. Obviously, you didn't enjoy the fish being so soft and the sauce being relatively viscous and so I'll show Angelo and Franco your review for the sake of completeness in case they think about changing their tried and tested preparation/cooking style for the dish. The dish is very popular and usually very well received and made multiple times per day on busy days. It won't be removed form the menu and all demographics are most welcome to come and experience (and hopefully enjoy) this fine dish.
In terms of your general preamble and who to side with, what I can say is that the vast majority of the bad reviews on here are from horrible and vindictive individuals to whom I simply try to respond to in kind when faced with their unreasonable rubbish. Your 3 star review is not like such. It is exceptionally well-written and 100% genuine and honest and so I've tried to respond to you in like terms. Thanks once again and I wish you well.
Paolo Martone
Qua Italian Restaurant
 
I’ve been in the place. It’s nothing to write home about and the wee old Italian waiter is a stroppy wee tit. Paolo was decent tho
 
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