Sensi Italian Chop House

2222 E. Cary St., Richmond, VA, 23223

Venue Website

Overlooking the James River, in Richmond’s newest marvel, the River District, sits Sensi. Sensi offers current Italian fare in a modern and sophisticated space. Designer, Todd Yoggy created a seductively warm surrounding, inspired by the stimulation of senses – Sensi. Aromatic, infused liquors; the bouquet of a beautiful decanted Barolo; crusty Semolina loaves of bread; fresh herbs hand-cut tableside; fragrant, pressed olive oils, and wafts of fresh fish being prepared tableside. Sizzling, roasted meats; al dente pastas complemented with light Mediterranean flavors, and delightfully scented dolce accompanied by the perfect demi-cup of Illy espresso. The tangible experience is more than food. There are, for instance, the sensuously comfortable surfaces of the restaurant — the beaded crystals and plush velvet. Even the chef’s platform is supported with luxurious linens; smooth, curved sliver and mouth-blown glassware. Top reviews awarded from local and national media.
Executive chef: Paolo Randazzo
Dining Style: Casual Elegant
Cross Street: 23rd Street
Parking: Private Lot

Tags:

Neighborhood: Shockoe Bottom

Restaurant information provided by OpenTable. Copyright © 2007 OpenTable, Inc. All rights reserved.

CRITICS REVIEWS

Perfect Timing at Sensi

(no rating) May 8, 2009 - richmond.com - Varmit Pickeral

The Atlantic long-finned squid, Loligo Pealei, is diminutive when compared to the squid of science fiction, or West Coast reality, the Grande Calamari, which is fished (or, often, thrown back) along the Pacific coast.

The Grande Calamari is the squid that one sees on the news, washing up on the beaches of Mexico or Spain, and reaching sizes of several pro basketball players placed end-to-end. The Atlantic long-finned squid, approximately a foot long with short tentacles, is what you get on the East Coast when you order fried calamari.

But both of the mollusks are proteins as sensitive to timing as an event planner at a wedding. Squid must either be cooked rapidly; a few minutes only, in order to keep the quick-firming protein from becoming tough, or for an extended period of over 20 minutes, to break down the muscle; otherwise its texture is ruined.

To cook perfect calamari, you must be a master of timing.

I can attest that Paolo Randazzo, Chef /owner of Sensi in Shockoe Bottom, has his timing do (Full review)

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