Taverna Santa Chiara is in small rooms on 2 floors. It is set off a pedestrian walkway.  We sat on the bottom floor which had about 5 bare wood tables set with paper placemats and napkins.  Music was in the background and the place had lots of decorations.  The kitchen was right off the dining room but separated by a glass partition.  The menu was translated on itself and a couple of nightly specials were presented by the server.  They sold a house wine that was available in various quantities.  Chef was in the kitchen and came out to talk with friends but did not visit with all guests.  

 

Bread service was two kinds of sliced bread which were a tad dry and did not have a very crisp crust.   But they were served with a tasty olive oil.

 

We started with the salad that contained potatoes, olives, green beans and oregano and added the optional onions.  The beans and potatoes were well cooked – to a nice soft texture.  With a little added olive oil and salt it was perfect.  Simple and tasty.

 

The spaghetti with soft potatoes and cuttlefish was a large spaghetti which was cooked perfectly.  It was mild in flavor but still really good.

 

A tube pasta with broccoli rabe and sheep’s milk romano cheese spaghetti was very nice.   Both flavors in the dish were well matched and the pasta was cooked perfectly.  It was a great combination.

 

Calf roll stuffed with cheese, pine nuts, garlic, raisins and parsley was covered with tomato sauce.  It was a good chunky sauce but the beef was a tad dry and tough.  It was still very edible and a good ‘homey’ combination.

 

A traditional pie with millet and ricotta cheese was soufflé like with no real crust and a creamy inside.  It was browned nicely on the top with hints of vanilla and orange inside.

 

A Christmas special dessert was balls of dough topped with candied licorice and honey.  It was an interesting mix and not too sweet.  The little balls were fried hard.  Always fun to try something you haven’t had but don’t think I’d order it again.