Ira Teich What a wonderful experience. A professionally managed and staffed restaurant. Before we sat, two bread baskets were on the table, dipping dishes of oil and balsamic vinegar for the bread, water carafe and menus waiting for the seven of us. This was a Sunday night at 6:15 and the place was packed with customers. Matt P. , our waiter was attentive, anticipated what we would want, he helped make the dining experience enjoyable. The food portions were ample and reasonably priced. Some in our party ordered various kinds of pizza; the crust was reminiscent of what we ate in Italy; lovely. I had the pasta butera, great; others had the chicken parm and lastly the sausage fennel and pasta. The noise level was on the high side but we didn’t have too much trouble hearing each other. The desserts were very good (cannoli, flourless chocolate cake, tartoufo, chocolate lava cake and a root beer float) were all very good. If the tip was calculated at the typical 20% of the pretax total or double the tax, it would be too low to show how much we appreciated Matt P.
