Covelli has changed quite a bit since my first few visits last year. The menu is different, and I was also told that the chef has changed. And more importantly, pastas and pizzas do not count as "main courses" anymore under the Palate program, so in order to enjoy the discounts, you must order at least two main courses (mainly meat) before ordering other things to enjoy the full 50% discount on everything (assuming two diners).
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| Covelli Zuppa di Funghi, $12.90 |
Cream of mushroom soup, drizzled with white truffle oil. We ordered this before, and it has definitely changed. The colour is much lighter, for one thing, and there were much more small bits of chopped mushrooms in the soup. (And the portion seemed to be a tad smaller.) Despite the difference, it was still quite a decent bowl of mushroom soup.
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| Calamari Fritti, $9.90 |
Their version of calamari rings. The calamari was unbelievably tender, though I would prefer it if they used less batter when frying. The spicy aioli dip wasn't spicy at all, but still served as a good dipping sauce.
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| Covelli Braised Beef, $26.90 |
Instead of the Quarantaotto, their version of braised beef is now just called Covelli Braised Beef. It was red wine infused, and with broccoli and carrots. I am not too sure which parts of the cow they used this time, but I prefer the previous version, where they used beef short ribs. This didn't taste very good; the beef wasn't tender enough and lacked the rich flavour one would usually get when braising food. And the carrots were not sweet at all too.
Past visits:
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