Our attentive server arrived with garlic knots soon after we arrived. The dipping sauce was generously dotted with slivers of garlic. The knots were crusty on the outside and fluffy on the inside lending themselves nicely for dipping. Very tasty, these knots. Oh, and they are complimentary - a nice touch.
I chose a special - fried eggplant pieces in a flavorful vodka-like sauce with mozzarella, basil and other spices. It was so delicious but very filling so I took most of it home with me for probably two more meals!
My guy did not fare so well - his chicken cacciatore was disappointing. Two chicken breasts were submerged in a blood-red sauce with onions and mushrooms. I have never, ever seen a sauce this dark. It was supposed to be a marinara sauce but had no kick. I question why an Italian restaurant uses chicken breast, anyways, for a chicken cacciatore dish. What ever happened to a thigh, leg and a breast (with the bone) in it? Yes, it is more labor intensive but the price was intense, too. Enough with the chicken breasts already - a very bland meat - I don't care what you do to it.
The restaurant is lively with Italian music in the background. Parking is ample, too. I need to add that in a previous visit, my friend had the gnocchi in the alfredo sauce and pronounced it to be the best she has ever had!
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