Tarcisio's restaurant in Sequim, Washington, has gone from horrible to gut-wrenching. Every once in a while, I get a wild hair up my ass and give Tarcisio's another shot.My tongue was hurting from an unbelievably salty veal parmesan that was drowning in olive oil and barf-worthy white cheese. Not to be rude, I downed most of the veal that had one flavor. Salt! The side of spaghetti on the same plate was cut or broken short, cooked to the point of gross mush, and topped with a bizarre sauce.
Cooking spaghetti al dente should be a brainless process. The reason behind mushy spaghetti became clearer when two cooks came out of the kitchen for a smoke break. Their hats and coats had black smudges. One was wearing dirty shorts and shoes and showing hairy legs. Three smoke breaks during our one-hour visit to Tarcisio's.
The prime rib didn't fare any better. We ordered medium. What came out was closer to well-done and cold. Baked potato was undercooked. Carrots had dirt on them. Much like the veal parmesan, the prime rib was salty and drenched in what was a shot at au jus. There was so much au jus that it permeated every inch of the plate.
The only highlight at the restaurant was a polite bus boy, the first person to see us waiting for someone to make eye contact at the door. It's not like the restaurant was busy. Of the 25 plus tables, only four had guests.
We learned our lesson this time. Retirees of Sequim especially should avoid this cafeteria food. Even if you care little about having a coronary, avoid this joint and drink two vials of salt instead.
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