Star Rating: 4.0
The late Anthony Bourdain was well known for his probing and thought-provoking questions, but of all the insightful views shared with his beloved audience, the following resonated most with restaurateurs alike: “To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses, with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five.”
Think about that for a moment, one in five odds: As foodies, as paying customers, and simply as ordinary people who dine out on occasion, our main concern is whether the food is good enough, the price fair enough, and the service acceptable enough, for us to become what every restaurateur dreams of…Loyal customers. Our obsession with the pursuit of an amazing meal has taught us that the difference between a repeat customer and a loyal client is simple; repeat customers take the decision to come back to you and buy again. Loyal customers don’t even have to make that decision – For us, it’s a given - nine years standing!
So, considering the risks involved, who indeed gambles on these kinds of odds? In 2011, it took an out-sider, a west coast transplant by the name of Jo Wagner, owner/developer of Colletti’s, to do just that; In recent history, not only did she open up the first, true, ‘fine-dining’ experience in Harlingen, and restored the historical Reese Hotel to its proper glory, but also teamed up with local officials to pursue a seemingly impossible venture – that of revitalizing the Harlingen downtown district. That’s no small feat for anyone to take – native or transplant – to have that much confidence, passion, and conviction, to invest in a community she willingly adopted as home. Quite the accomplishment, and proof that the American Dream is alive and well.
But for us, and all foodies, it boils down to this; Is the food really that good? A resounding yes, because Colletti’s, consistently serves the most authentic Italian food in the entire region. Her family recipes translate into dishes that surpass what most offer and claim as Italian. With fine, imported pastas and cheeses, rich home-made sauces, and a well thought out menu that offers what the Italian cuisine is best known for – fresh, hearty, and delicious food. This eatery is the complete experience; a contemporary stylish dining room with a warm and intimate vibe, a menu that goes beyond pizza and pasta, offering some of the best aged beef that money can buy, a wine and cocktail selection befitting any occasion, and the kind of service that a ‘fine’ dining establishment should be obliged to provide any and all paying customers.
In the end, it’s still about the food… So, let’s share our most recent dining experience at Colletti’s: We started off the evening with “Goat Cheese Terrine” - sun dried tomatoes, olive tapenade (a salty olive dip blended with anchovies, capers, and olive oil), a house pesto layered in goat cheese, spread on top of garlic toast, or, the complementary warm garlic bread brought to your table. Either way it’s all good, and it goes down so smoothly with a cold, cold, beer. Next, we enjoyed one of our favorites, the “Fried Calamari” – tender, lightly breaded squid served with a spicy marinara sauce – outstanding! Then for the main course we shared a “10 oz Prime New York Strip”; From the fabled streets of Chicago's historic Union Stock Yard, Colletti’s, sources their steaks from Allen Brothers. They deliver the top 3% of graded beef, and through five generations, Allen Brothers has been in business for over 120 years and has perfected the art of hand-selecting & aging beef. Honestly, it was good, but in all fairness to Texans with their deep knowledge and love of beef, you either appreciate aged beef, or you don’t. Cause in the end, you’ll be paying “market price” for a steak that has a unique taste, and a flavor that some would say requires, an acquired taste. We then shared the “Chocolate Mushroom Duck” – 360 brand, chocolate vodka mushroom sauce, over an oven roasted duck leg, and thigh with a creamy vegetable risotto (traditional Italian rice dish) – truly a different twist on duck, and potentially something we’d order again, if next time, it isn’t served overcooked and a bit dry. Nonetheless, if only for the sake of expanding your taste buds, try it, you won’t know if you like it, until you do.
Finally, for dessert, we ordered our all-time favorites: Cannoli (a sweet Italian pastry, a tube-shaped, crumbly shell made from fried dough with a sweet, creamy ricotta cheese filling) - simply heavenly! Then we chowed down on the best Tiramisu we’ve had since we left Chicago (an Italian dessert that is primarily flavored with coffee and a liquor - the soaked sponge cake is then layered with mascarpone and zabaglione, a type of Italian whipped custard made from marsala wine, eggs and sugar – the flavors are splendid, and oh, so uniquely Italian. For the record, we’ve enjoyed all their desserts, made in house, fresh, and oh so indulgent. Also, don’t forget to pair your dessert with either a cup of house blend coffee, or if you prefer, a “cappuccino” or “Espresso” – either way you’ll walk away feeling full and satisfied, knowing this won’t be the last time you dine at Colletti’s Italian Restaurant.
Ciao - Prego!
