By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
After all this, the spaghetti and meatballs are a letdown. The meatballs are adequate, the pasta so-so, and the marinara listless and stingily applied. My advice: More and better marinara, sirs! This is one dish that should be a no-brainer.
The desserts also need some work, I'm afraid.
The watermelon-vodka sorbet seems like a good idea, but is less flavorful than I'd prefer. And I've never had a flourless chocolate cake that did anything for me. They all taste like those brownies kids bake with their Easy-Bake ovens. Blac-a-Zoli's is no exception. The peach shortcake, with its layers of crisps, peaches, and whipped cream, is better, but nothing to do handstands over.
Hours: Monday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; Sunday, 11 a.m. to 9 p.m.
Still, such gripes aside, Blac-a-Zoli is an excellent example of being ready for business by the time you open for business: a trait some other neophyte hash-slingers in town would do well to emulate.