By Heather Hoch
By Eric Schaefer
By New Times
By Rachel Miller
By Eric Schaefer
By Heather Hoch and Lauren Saria
By Robrt L. Pela
By Heather Hoch
Lucky fella, I just dialed up Brenda, the petite and lovely paramour of my dear friend Judge Jeffrey, a former prosecutor to whom his friends have affixed a jurist's title as an honorific. "Have you tried Pronto's yet?" asked the fair Brenda, and of course, being a neophyte Phoenician, I had not. But then Phoenix is filled with new booties, like moi. There are more transplants in this town than on William Shatner's head! So why not visit an establishment steeped in lore and see if reality matches the legend? With this thought in mind, we decided to, well, volare, oh-oh. That means, "to fly," paisano, capisce?
I was joined in my journey by not only Brenda and the good judge, but by Mikey, Brad and their pal Suzanne, none of whom ever met a free meal they didn't like. With this impecunious posse of skinflints in tow, I arrived at Pronto and was seated promptly, as I'd made reservations ahead of time. They can get busy on Fridays and Saturdays because of a dinner theater that operates in one room of the establishment, so I'd advise you to do the same if that's when you want to go.
3950 E Campbell Ave.
Phoenix, AZ 85018
Region: East Phoenix
602-956-4049. Hours: Lunch, Monday through Friday, 11:30 a.m. to 2:30 p.m.; Dinner, daily, 5 to 10 p.m.
Now before I describe the eatery's innards, there's something I have to get off my chest. Table service is one of those things you tend to take for granted unless it's subpar, and subpar it certainly was this night. Our waitress -- a crusty, middle-aged gal who's probably been there longer than some of the furniture -- huffed and puffed because our party was a large one. At one point I asked for water, which someone else seconded, so I simply said, "Water all around." Her retort was, "You have to tell me!" Jeez, Louise, I thought that's what I was doing. Another time, Mikey, who as most of you know loves his vodka, asked for that spirit on the rocks, to which she snapped, "Well, what kind? We have lots!" Mikey's ears turned redder than Jacko's lips, and it was all we could do to keep him from self-combusting right there in the restaurant.
One might assume that more than a decade after the collapse of the Soviet Union, one need not explain how capitalism works. But perhaps this battle-ax needs a refresher course. Normally, I'd be inclined to ascribe her rudeness to that monthly call from Aunt Flo. But I returned on two other occasions to the restaurant, and received similar treatment. For example, though Pronto's closes at 10 p.m., she looked at her watch and grumbled when I arrived each time at 9:30 p.m. Her attentiveness to the dining needs of myself and my companion only seemed to improve when she witnessed me scribbling in my notebook. Not good enough, my dear. No one put a gun to your head and forced you to wait tables.
According to Vincenzo Vivolo, Pronto's genial, roly-poly proprietor, the ristorante's best days are in the past. "I'm known, but at that time [in the '80s], I was popular. I was doing business, and not a joke," he admitted recently in his mellifluous Italian accent. "Now people come more for events, for Christmas, or to celebrate birthdays. And I do have good customers. Before, there were not too many restaurants, and it was very popular. I had lines outside."
To borrow a couplet from the Immortal Bard: The fault, dear Vincenzo, lies not in our stars, but in ourselves. Even if the service were far better, Pronto's dishes are overpriced and too bland to win the stomachs of new clientele. Let's start with the bread served, which was flat and tasteless, and was, at least on one occasion, stale. My understanding is that it's not made on the premises. So they either need to acquire a new supplier posthaste, or begin making it themselves to see if they can improve on the quality.
Next comes the antipasto della casa, which at $7.95 for a small plate is probably one of the best examples of banditry since the Lufthansa heist: pickled cauliflower, artichokes, a couple of sliced tomatoes, olives and "Imported Italian meats" (which look and taste like luncheon fare) on a bed of cheap iceberg lettuce. Even with a few pieces of mozzarella and a couple of sun-dried tomatoes, this antipasto is an embarrassment, fit for the Olive Garden, at best. Can you imagine Tony Soprano eating this roughage? Fuhgeddaboutit!