After work, I met up with a & e and we had dinner at Bravi. It was very nice there, but the service could have been better. IF you're going to have your restaurant featured with summerlicious, then you'd damn well better be up to spec, because you'll have a lot of new guests at the restaruant, who based on their first impression being there just may be coming back.
 
Then sole purpose of dining in a restaurant is to enjoy the food (and the company).  Not to be educated on how to eat it.
 
When I asked my server for a spoon for my pasta, he replied, "We don't usually give out spoons with that dish because you're supposed to use bread to finish the sauce."
 
hmmm...
 
Thank you, but I think I would know best about how I'm supposed to eat my own food.  It's not like I'm some heathen hunched over my bowl holding my fork like a shovel.  I am a lady, after all.
 
I also heard that when someone asked the server for butter for their bread, he replied, "You're supposed to use the olive oil that's on the table."
 
Eating is a very personal and itimate experience, and I found both of these unsolicited comments invasive and condescending.  There is no correct way to eat and enjoy food.
 
I cannot tolerate pretentious snobbery.  Art snobbery, music snobbery, wine snobbery......even food snobbery.  These things are meant to be free and shared and enjoyed by everyone in whichever way they choose.  Those self-proclaimed connaisseurs who think they know best need to take their head out of their asses and realize that there are many ways to appreciate art and food. 
 
I think back to an earlier entry I wrote when someone got under my skin by acting as if she was only one with enough culture enough to visit art galleries and museums....
 
However.
 
The food at Bravi was enjoyable.
 
Grilled calamari with leeks and sundried tomato drizzled with an orange infused oil  cooked just until tender with a slight resistance.
 
For my main, I had butternut squash ravioli and baby spinach in a light cream sauce  with a balsamic drizzle.  The ravioli filling had a hint of aroma reminiscent of Christmastime....allspice? cinamon? nutmeg? It was a unique but harmonious melange of flavours together with the parmasean cheese and ground pepper.
 
The atmosphere was romantic, with soft candelight in the back of the restaurant away from the windows.  The decor boasted a tuscan villa quality with an industrial edge. Crisp white linen draped the tables and unique pieces of mismatched decantors held the balsamic vinegar and olive oil.
 
The wine list was plentiful but not extensive with a couple vintage bottles from South Africa and Italy.
 
A place that might have been at the top of my list to visit again was sadly diminshed in rank because of snooty service.
 
Just something to consider.