I've written in this column before about customer service and how the absence or presence of such can really determine ones' happiness on a special night out.  Al Porto's authentic Italian restaurant in Jolly Harbour seems very much aware of this important detail. Recently, I had the opportunity to saunter over to the north finger; relatively new resto and see what all the fuss was about.  Well, I'm happy to report that the open air eatery is about as yummy, relaxing and service-oriented as it gets.  

With a lovely view of the harbour, chocolately wicker furniture, vibrant artwork, gorgeous light fixtures, and casual ambience, it's right up my alley for those days when linen napkins are more of a hindrance than a help.  Sometimes I want to dive into my food without worrying about dirtying that gorgeous white square with my olive-oily fingers.  And Al Porto's gives you plenty of chances to dive in and get down with the varied and scrumptious menu.

My first experience was with the antipasto platter (choice of 2 or 4 servings).  A selection of cold salami, hot calamari, sausage, caprese, prosciutto, shrimp and mussels, arugula (rocket) topped with delicious chunks of aged parmesan cheese (what a revelation!), and an aoli dip was brought alongside the customary bread with olive oil/balsamic vinegar to taste. The ingredients were fresh, and the selection a deliberate melange of salty, acidic, neutral, crunchy and delicate tastes.  Off to a good start...  

...which led me to the Florentine pizza. Topped with little heaps of lightly sauteed spinach, mushrooms and goat cheese balanced on a thin chewy crust, it's the kind you can pop the little blackened bubbles that tell you this darling came courtesy of a wood-fired oven. Delish.

From the pastas and mains section, the spaghetti alle vongole is a simple but flavourful dish of wonderfully-seasoned baby clams and fresh pasta tossed in white wine and olive oil - definitely recommended for the weight watchers among us.  The 8-oz filet mignon dolloped with peppercorn sauce, on the other hand, is a calorie-lovers delight!  This medallion of tender beef perfection is described as coming with "homemade fries" but I think spicy, crunch-on-the-outside-tender-on-the-inside seasoned potato wedges would be a better description.  A British pal o' mine tells me these are the true way to serve 'em and I have to agree. But be warned, these puppies are hot! I love them, but those with more delicate tastebuds - you've been warned.  The accompanying tomato, rocket and mozzarella salad with a light drizzle of pesto sauce is a correct choice to balance the "dance of the spice" for this dish.

We were simply stuffed, but with a little rubber arm twisting, decided to indulge in the final course. Dessert consisted of a lovely combination of fresh fruit, ice cream (which doesn't appear to like that wood burning oven), tiramisu and a chocolate mousse. >Whew<. The tiramisu was rock solid as it should be in a good Italian restaurant... But the chocolate mousse... Its one of those desserts that you wish you had eaten it... first? only? and in perpetuity. The mousse was the most.

Now back to the first paragraph on customer service: they say a person should not be measured by how s/he behaves when times are good, it's how s/he handles the bad times.  I often use that same yardstick to evaluate a restaurant.  I mean, it's all well and great when the dishes arrive on time, hot and tasty, but what happens if you don't like something you've ordered?  Does the server give you dirty looks, snatch the dish away wordlessly and stomp off to the kitchen?  Or are they apologetic and quick to offer alternatives with a smile?  I'm happy to report that Al Porto falls in the latter category.  An eggplant parmigiana side dish was a tad on the salty side and when the owner was informed, an immediate and discrete investigation was launched.  I was satisfied to hear it was a one-off and a sincere apology was henceforth given.  Wow how refreshing was that?! Now if only we could get the other people in our lives who we depend upon to provide us services — whether essential or purely self-satisfying — to do the same.

Go and indulge yourself at this little taste of heaven in the harbour.