There was 4 different types of pizza on the menu. I had the 14in pizza split with their House pizza and the other half BBQ Chicken. The House pizza had 5 different cheeses, crust was garlicky and it was cooked perfectly in the wood fired oven. The five cheese pizza included Ricotta, Mozzarella, Parmesan, Asiago and Pecorino. All of these worked amazingly well together. The BBQ chicken was good but had too many onions on it for my liking. The BBQ sauce they use is spicy and for someone like me who has a higher tolerance for spice than the average person, I thought it was a bit too spicy but had an excellent taste. The Tortellini Pasta I tried was stuffed with spinach with mushrooms and onions on top...once again too many onions as with the pizza but its really not a big deal....just my personal preference. This pasta is homemade and cooked to perfection. It almost seemed like I walked into a restaurant which had been in business for years. How could this be this spot on first night of soft opening? Every thing we had had minor flaws but nothing structurally wrong with anything.
I actually had room for desert which is kind of odd when I go out and eat. You get the waitress that comes over and tries to sell you more and says something like "you got any room for desert?" My answer is usually no...emphatically nooooooo. This time was different and I wasn't stuffed but I was satisfied and was confident I indeed had room for some deserts. I was able to try some of the Cappuccino Raspberry Torte. This is super rich for my liking...however I could not stop eating it. The Creme Brulee was the star of this desert lineup...perfect...don't know what else to say about it.
I walked out of a place that had their first day of service and feel like they executed everything pretty well for their test of this soft opening. Overall everyone working there from the hostess, waitress, random cooks and staff that came by to check on everyone was excellent. Everyone is trained right and that reflects back to the owner, Chef Steve Warner. I can see myself coming back here a few times more because Tiu Steppi's is unique to this area and if this soft opening is any indication of what will become, I cant wait to try more.