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Linguini Dello Scoglio. This is a wonderful dish, full of fresh seafood16 Apr, 2015Bruschetta. Fresh Tomatoes, garlic, olive oil and basil on baguette…
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Carmine’s Creative Italian Cuisine
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Excellent! The vegetables i.... Excellent!The vegetables in the Primavera were very fresh and the white wine sauce was light and flavorful. The Rigato…
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So far, just okay. Carmine's occupies what used to be Black Eyed Susan on Virginia Avenue going out toward Williamsport. It's on the right and is easy…
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Carmine’s Creative Italian Cuisine
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Carmine's Creative Italian Cuisine serves Italian. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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3 Reviews on “Carmine’s Creative Italian Cuisine”
Linguini Dello Scoglio. This is a wonderful dish, full of fresh seafood16 Apr, 2015Bruschetta. Fresh Tomatoes, garlic, olive oil and basil on baguettes
Excellent! The vegetables i…. Excellent!The vegetables in the Primavera were very fresh and the white wine sauce was light and flavorful. The Rigatoni with sausage and peppers was very savory with an excellent blend of flavors and textures. We each got the smaller mezzo portions, which were generous in size. The Amaretto cake was a great finish. Our server was attentive and gave us good advice, especially about the portion sizes. We would definitely come back here the next time we are in the area.
So far, just okay. Carmine’s occupies what used to be Black Eyed Susan on Virginia Avenue going out toward Williamsport. It’s on the right and is easy to miss, so keep a keen lookout. There’s a decent-sized parking lot and the interior is very attractive, albeit a bit small. The menu features many tasty-looking dishes and we have been there twice for carry-out, both times with high expectations. Entrees come with bread and salad, both of which are very nice. Another nice touch is that the entrees can be ordered in either a full or medium (mezzo) portion. The first time, we got the Penne with Vodka Sauce and the Veal Sinatra. The penne was very good and had a nice flavor. The veal had an unattractive gray color (which veal often does–that’s why we have sauces) with a bunch of seemingly unrelated ingredients just sort of piled on. The individual bits were nice, they just didn’t come together as a coherent dish. The last time, we split the Farfalle Positano, bowtie pasta with crab and a tomato cream sauce. There was a decent amount of crab, but the dish as a whole really needed something. It wasn’t bad, just unexciting. Since they’re just down the street, we’ll give them another try. The interior is quite nice, so we’ll try dining in next time.