Great Chef. Chef Walter Potenza is a spectacular Chef, known all over the world. Maybe second on the RI culinary scene behind George and Joanne from Al Forno. The only problem, this place is CLOSED!!!!!!!!!
Poor service and kitchen management. The wait staff was poorly trained, the chef was out in the dining area not tending to the preparation. The veal was overpowered by the thyme, my wife's shrimp risotto was garnished with cocktail shrimp placed on top as an afterthought. People were friendly but the food and service will thrump a return visit
Make a special trip. I was 100% satisfied with my experience. The service was perfect with good knowledge of the food and wine list. There are a lot of great choices for apps and even the fried options had a distinct light quality. The entrees were prompt and delicious with an excellent presentation. Contrary to other reviews, meats were all cooked perfectly to order. Tell your friends.
User review by christinaamy. Although the outside patio is lovely and the drinks and apps were enjoyable, I would not reccommend Aquaviva. The beef was so tough I could not cut it with a steak knife and I had to spit a piece out in my napkin because it too tough to chew.
Tapas and creative Italian fare served in a bright, bustling dining room..
Charismatic Chef Walter--restaurant owner, cookbook author, television host--greets guests at the door of his intimate single-room restaurant. Customers have as unobstructed a view of his open kitchen as they do of his wave-shaped bar. Both areas are accented by brightly colored tiles, while one brick-and-panel wall is covered with framed articles about food, the restaurant and the chef.
Tapas--like the meat-and-cheese-filled rice croquettes--complement more substantive Italian dishes both before and after the meal. The terra-cotta cooked La Fiaccheraia Rinascimentale entree marvelously mingles chicken, pancetta, red pepper and Gorgonzola with bowtie pasta. The Mezze Maniche Alla Carbonara adds punch to a classic pasta-with-sauce dish via pancetta and pecorino. Dessert tapas are varied and delectable: La Crema D'Espresso is mousse studded with chunks of chocolate and topped with sharp cocoa powder. La Panna Cotta is rich pudding finely accented with a touch of vanilla.
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