Taormina Restaurant

Salvatore Taormina, chef and proprietor, was born in Palermo, Sicily. He attended the Santa Lucia Sabbie d'Oro in Cefalu, Sicily, where he earned top honors for three years. The Director/Chef of this institution was Cavalier Francesco Paolo Cascino, winner of the Piltti D'Oro (GOlden Plate) Award for ten consecutive years. Upon graduation, Salvatore honed his craft working in restaurants in...

To start they severed us old bread when ask for fresh bread was told that it was fresh but that they would heat some up. Why do you have to heat up fresh bread? My wife order the filet mignon and ask for it to be cooked well done, made a point of asking for it not to have any pink in it. And to make it very very well done. I order the rack of lamb medium rare. The filet came out medium and the lame came out medium well. The potatoes were cold and some were hard from being under cooked and some were dry from being over cooked. My wife sent her filet mignon back to be cooked more , by the time it came back out I was almost done with my dinner. No one came to the table to address the problem. Spending 100.00 for just dinner for two with out the drinks included is a very disappointing when the food and the service is bad. Will not be going back.