Pomodoro's

Michael McLachlan

The best Old Fashioned I’ve ever had was crafted at Pomodoro's somewhere around 2017-2018. Before leaving, I walked back and complimented the bartender and left him his own tip. I now wish I had done one more thing and asked him for the recipe. I’ve not had a finer drink anywhere, ever. This would include this same restaurant where I would order it hoping lightening would strike twice. You can get pizza in my little village of Denver, NC to be sure, but there are only two places that get my repeat dollars: Joey’s Fine Foods where their Grandma’s pizza, a “Detroit-style” pizza which has an airier texture than your traditional deep-dish dough, and cheesy, crispy underside. It is served in a square shape which I’ve read is key to this pizza. Topped with San Marzano sauce and your choice of toppings, it’s the best deep dish I’ve had in all of North Carolina. For a slice more reminiscent of what you can get in NYC, I go to Pomodoro's. It can almost, but not quite, make you believe you are enjoying a New York City pie. Its gooey goodness with cheese and an unapologetic float of oil on top. Put away that napkin, Philistine. I usually don’t get to order just a cheese pizza when the Lovely Wife and my son are with me. But on this visit, the Lovely Wife is in Little Rock, and my son, who is on the autism spectrum, has moved into a group home. He seems to have adjusted nicely, in case you wonder. Me? I am not adjusting quite as well. I do miss him and how he could fill any space with his gleeful presence. Being an empty nester isn’t immediately all it’s cracked up to be. But I digress. I am on the patio, in the mood for some Al Fresco dining. It's not like some cozy sidewalk café in an NYC but if you close your eyes, sip your wine and listen to the 50's era Frank, Dean, and Rosemary music, you can escape for a moment. The owner, Blake, happens by and asks how things are. He also owns Citrus, the fun breakfast an lunch café next door. We strike up a conversation and I tell him my Old Fashioned story. He thinks a moment, asks me how I like mine and then simply says, I wonder if you had a Galliano Old Fashioned. I’ve never had Galliano in any drink I am aware, so with a wink, he says to give it a try. He brings it out and it is almost as magical as the one I remember. I think maybe a dash more bitters to temper the sweetness. Who knows, maybe it was better, memory being the trickster it can be. You see, that story at the beginning had a point. Cutting to the chase: Instead of ordering the New York Style, out of curiosity, I went with the Sicilian with fresh Mozzarella. It is a monster rectangular pizza. I used my phone’s measurement tool and estimate the pizza is 2.5” at the crust and 1.5” in the center. The pizza is soft and chewy, not undercooked. However, getting CHEESE ONLY was a MISTAKE. All this bread demands a lot of toppings. The cheese only is completely overwhelmed by all the bread. I would also need to order extra ramekins of sauce in which to dip the pizza. I am curious how the Sicilian will fare with mounds of toppings instead of just cheese. It would be a feast for four or more people. But for just a cheese pizza, the New York Style is the only real choice. Final notes. I had the Tritana Montepulciano red from Abbruzzo, Italy. A nice wine with a soft finish but no match for this pizza. The menu describes the notes as intense. I am not getting that. I’d try the 12e Mezzo Primitivo from Pulgua, Italy maybe. Literally saving the best for last: A hat tip to Blake for introducing me to Galliano and being a genuine host. Look for an opportunity to mix in some Galliano in a drink. The true star of tonight’s dining experience was Idallis, my attentive server. She was friendly, laughed at my jokes, and offered some great advice after I shared my thoughts about my meal. Mostly, even though she had other tables, she never made me feel like she didn’t have a moment for a little chit-chat. Nicely done, Idallis.

MARLIN GOODWIN

The food is good, our waitress was awesome, the atmosphere is ok. We have eaten here a few times it’s cool.

Old Man Overland

We have been by the spot hundreds of times and never stopped, but tonight, Italian sounded good. Upon entering, you are definitely brought back to old school vintage Italian restaurant. We were sat in the bar and Deano was playing “That’s Amore”. Pretty good local draft beer list, but a pint was a little on the high side. I think I saw $7.95. Ouch. We went for a Long Island Ice Tea for the same price, not the worst one we have ever had, but it did have to much sweet n sour (mix) for my liking. The house salad was fresh and decent sized. The Italian bread was fresh and served warm. I went with the Shrimp and Scallop Vodka Sauce over angel hair for $23.95. The shrimp and scallops were decent size, actually on the bigger. Very tasty and cooked perfect. The vodka sauce was lacking flavor, a little salt, pepper and Parmesan cheese and it was good to go. One thing that I noticed, the plate came out piping hot, as I ate and the plate cooled down, the sauce set up and the longer I ate, the more flavor came out. My wife went with the Chicken Parm with angel hair. Pretty typical and standard meal at an Italian spot, decent. Service was excellent and the ambiance of the spot was great. I hate giving them a three star as I think they are a little above average. Good Italian on the lake is hard to come by and it seems most spots have the same recipes, flavors and dishes, shrug - it is what it is.

Shelly Ponder

Not the best I've ever had but acceptable. Italian sandwich was delicious... pizza tasted like sauce was store bought as did the pasta dish. Drinks were not refilled the entire time we were there & it took 20 mins just to order our food plus an additional 30 to get it to the table. Servers were friendly but inattentive, mostly concerned with the large group off to the side. Okay visit but probably wouldn't go out of my way to return.