For several years Bha Bha has been one of our favorite restaurants in Naples. The service has always been spot on and the food has been an exotic delight. This year it’s been impossible to get a short notice reservation. We finally got one for last night and went with our friends from Chicago, Dave and Nancy.
When we arrived we were seated right away and greeted by our very personable waitress. The restaurant was packed and buzzing. I felt the tables were a bit too close, but we had all been vaccinated and felt as safe as we could in an indoors restaurant. They also have a few tables outdoors if you are no lucky enough to snag one.
Nancy ordered a Cherry Martini and Barb ordered a glass of Prosecco. It took at least 30 minutes for their drinks to arrive. We asked several times during our wait where their drinks were. We were told they had a new bartender.
For starters Dave and I shared an Eggplant and Lamb Napoleon and the ladies shared a salad. The Napoleon was outstanding and the salad, which was split onto two plates, was good, but a bit overdressed.
Barb ordered the Salmon dish. What she was served was a Snapper dish. Barb had been looking forward to their Salmon because she has enjoyed it many times in the past and hasn’t had it for a year. For the sake of being accommodating, she kept the Snapper and said it was very good, just not what she had ordered and wanted.
Nancy had the Lamb Shank with lime off of the regular menu and Dave had the nights special Lamb Shank. Both were delicious and very generous portions.
I had the Quail dish which consisted of two small quails with a wonderful sauce. The entrees were served with a plate of rice, perfectly cooked.
The meal was, all in all, delicious. We enjoyed a nice bottle of Chenin Blanc from Washington which was about three times the retail price. (Hence my preference to bring my own.).
I’m told that restaurants are having a tough time getting all kinds of staff, so I feel obligated to overlook last nights problems. I hope they get their service problems corrected and stay around and in business for many years to come.
JoshEatsandDrinks 