Such great food!! We were a party of 7 and everyone enjoyed their meal! We had calamari and rice balls for appetizers which were delicious. We ordered the pasta with scallops, pasta with clams, osso bucca, and all weee great! Fantastic service!
We were here for Valentine’s dinner and had some of the best veal dishes we have had in years. From the appetizers through dessert everything was prepared perfectly, the flavors were balanced and rich.
This place is divine! The food is exceptional and how could it not be with ownership of about 30 solid years standing behind it. Everything from being greeted by Emilio himself, to the wine, to each course and our server, Kerri (apologies if misspelled) was genuine and enjoyable! Thank you for a lov
The host who greeted us was rude, an older gentleman. The food was good, but my vegetarian pasta tasted like shrimp even though there was no shrimp in it. The server was very nice but only came to our table when she had to ; to get our order, serve the food, and give the bill to us.
We ordered dinner via takeout. It was hot, fresh, plentiful and delicious. The chicken French was very good, nice lemon butter sauce & came with a side of pasta & salad & 2 rolls. I am always a fan of salmon & pea & the fettuccine dish was so good! It too came with a salad & two rolls. Nice place.
I only say one star as their clam chowder was good. We had to ask for water refills, ask for our salads and bread. The salad dressing wanted by fiancee was unavailable so he waited 20 minutes while I ate my salad. Then we were told our entrees were dropped to the floor and would we like to check out
The staff seemed rather unorganized as soon as we got there. When we were seated, we noticed yellow jackets hanging around. I watched one land on the table and realized it was going after what appeared to be a drink that had been spilled and dried to the table. At that point, I realized the table di
I've had the pleasure of dining here several times. The only reason I didn't give 5 stars, was the service. But, just like most restaurants, finding, and keeping employees, post pandemic has been the greatest challenge. The wait staff (particularly Steven, and Ellie) are awesome, but handling an un
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