The Palazzo - Avaliações e Opiniões

the long journey to the worth of. well-guided facility, friendly and competent staff, good eating. beautiful touch for our jubilee. we will be back

everything was fabulous! a real jewel and a great place for everyone.

1st time for dinner. We will be back. Good food, good service. Not too loud…

Sacchetti appetizer was a great way to start the meal. The Veal shank, melted off the bone, and the Yukon gold potatoes and green beans, accompanied well and we...

First time to The Palazzo. Michelle was a great server. Food was very good!! Calamari was authentic Italian style with excellent marinara. I had the wild caught...

Waitress was very attentive and informative. Enjoyed the mozzarella appetizer. The baked halibut was outstanding. The Mrs. enjoyed the veal tortellini.

Enjoyed my meal, but my wife's meal was under seasoned and lobster tail was under cooked

First trip here. Food was good. Server was outstanding. We will be coming back

Top notch in all ways, delicious food, (gnocchi, salmon and bolognese, cannolis, panna cotta) terrific service , and wonderful ambience. Highly recommend!

Palazzo is one of our favorite special occasion restaurants because we can usually get a reservation (they're open on Sunday night! and both the food and servic...

Wow, food was amazing. Chilean Seabass special was like butter?Ravioli short rib special was impeccable. Scallops were tender and well seasoned. Risotto was a g...

This was our first time visiting The Palazzo, which was recommended to us. They work as a team in the dining room, so service was impeccable. Chef Rafael prepar...

I haven't had Italian food like this since I visited Italy. If you want authentic Italian food eith excellent service, you are in for a treat at the Palazzo. Ra...

I enjoyed myself!!! My husband had surprised me with a dinner for my birthday and we never have been here before. We made reservations, which is good cause they...

The service was superior. The Food was outstanding and I will Definitely be going back. We started with the pera sachetti and Melanzano rupini. Both were delici...