MONEY CAN'T BUY CLASS. The new Chianti is much worse than the old one. The building is new but the food is still very so so. I dined there recently after 2 years and was very underwhelmed once again. It felt like eating in a hotel lobby. The only good thing was the waiter was very nice and polite. It was very noisy since I was forced to sit in front of the window like the other 3 tables that were there that night and we could hear every word they were saying. For sure there was alot of money spent in the new place but it just came off a little tacky. esp I found it bizarre to display a religious image in a party atmosphere. Anyway the food was bland and cold and I would definetly never go again.
A wonderful dining experience!!!.
This was my first visit to Chiantis...When arriving at Chiantis the staff/owners completely made us feel warm and invited. The service was very nice and the food was extraordinary. The Pork dish was Extremely flavorful and tender. A definite to visit again when i'm in the area. We received hugs and well wishes as we departed. WOW!!!!
Thank you for a great dining experience....
Eh, had lost it's touch. It's too mainstream now. I used to go to this place during track season for certain items and wine. Now the food isn't that great and the wine is way overpriced. It's loud and the people seem to get a little too drunk at times. The food is far from authentic italian. A major disapointment from the past times I've gone.
excellent Italian food. We were at Chianti's two weeks ago with a party of six on a Saturday night. The restaurant was bustling and I understand why. The food was excellent, the service could not have been better and a good time was had by all. Perhaps all of us being of Italian heritage could have contributed, considering the lukewarm ratings it has received. Though we were from Miami, we will absolutely return to Chianti's when we are in Saratoga next year. The other party members were New Yorkers and will be returning much sooner!
Over priced, loud and crowded. I thought I would give this place a try as there are so many mixed reviews and I wanted to decide for myself. It was a huge dissapointment...way over priced for the so-so food. The service is just barely average, with little if no interest in the customer not what I expect in a fine restaurant....which this is not!
User review by mikesat. They dont accept reservations but if you are a regular you walk right in. Its run like a night club where the owner picks and chooses who gets seated next- great if you are a regular, if not except to wait 1 + hours to get seated on a Friday/Saturday night. Once seated expect to be elbow to elbow with the next table, the space is very small. The food is mediocre at best, not what you would expect after such a long wait. There are much better restaurants in Saratoga area
User review by jessie76. We moved up from LI and tried finding a decent restaurant when a friend recommend Chianti's - It was ok but the everything on the menu (incl. all the pasta dished are served with meat) so when I asked if the sausage could be left out, our waiter refused to ask the chef if was even possible. The wine is totally marked up high and the whole experience was just ok. It could be a favoritate if they expanded the menu and dropped the attitude.
loud and crowed. over price, loud and crowded. the owner singing over the already too loud music - the tables so close that when the waitstaff waits on the next table their backside is right in your faces.
An absence of parmigiana and meatballs at this eatery means more room for Italian innovation..
You'll see Chianti's modest oval sign on the left, just past Congress Park on the southern edge of downtown Saratoga. The screaming yellows of a former Long John Silver's have been calmed into soothing earth tones by the new occupant, and outdoor dining on the patio is now available. Chianti has a maddening no-reservations policy, so get there early on weekends.
It's Italian, but, as chef Fabrizio Bazzani explained, "We don't want to deal with parmigiana and meatballs." Try his antipasto dello chef for a sampler of bruschetta, sauteed spinach, fresh tomato and mozzarella, prosciutto, grilled shrimp, roasted zucchini, and salads of garbanzos and artichoke hearts. For an entree try saltimbocca, mint-marinated shrimp in balsamic lemon sauce, or one of several pasta preparations.
Dish to Die For
Try the terrific pork loin stuffed with prosciutto in peppercorn port wine sauce.
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