[brostholder]

Just a quick thought regarding price. My wife and I have been fortunate to eat in some great restaurants around the country. I don't mind paying $150.00 for some great food, great wine, etc. But it really burns me to pay $20.00 for mediocre stuff. I believe the truth is in the value, not the price.

[JMMFL]

Since no one has mentioned the eggplant rollatini... Took my mother to Luigini's for lunch today, and we were both pleased. Though it was not listed on the lunch menu, she had spaghetti with meat sauce, and I had eggplant rollatini. Both items were just under $10 and quite tasty. The bread was standard - nothing to write home about - and the salad croutons were lousy, but we were there for the Italian fare, so we didn't much mind. (But, obviously, I'm mentioning it, so maybe it's haunting me. Ha!)

[gongoozler]

Originally Posted by graciegirl

I THINK here in the U.S. the alcohol content of beer is all the same...but maybe not???

In Ohio years ago you could drink beer with 3.2% alcohol when you were 18, but not now...so maybe beer can have more than 6% now.

Someone will tell me.

Stella Artois at 5.2 per cent alcohol is stronger than some lagers and it has acquired the unflattering nickname of "the wife beater". However 5% ABV is equal to regular Bud, MGD, Coors, Bass, Heineken, Corona, St. Pauli Girl, Becks... as most mass-produced simple beers are right about the same strength. The customary strength of British ales is low, with many session beers being around 4% abv with India Pale Ales normally being higher in alcohol by volume as it was produced in England for shipping to the troops in India and the higher ABV helps to preserve it.
Samuel Adams reached 20% abv with its Millennium brew and many Scotish ales run about 10%. There are much stronger beers out there (reaching over 30%) but they are rare and cost a ton.

[Chief X]

I've been there twice now. Both times I was pleased with the food and service. Saturday evening I went there (we had 5 in our group) and after our meal, my s.o. (significant other) and I spoke with the owner. We had met him and talked with him during our first visit too.
We were the last customers out, as they were closing. The owner is passionate about the restaurant business (he owns 2 others) and it showed in his excitement as he gave my lady and I a tour of the kitchen, including the walk in freezers. They do in-fact make everything fresh, including the bread and salad dressings. He purchases his tomatoes from just one reputable farm in CA. He spoke about everything from the pasta to chicken to the bread.
The best part however, was how clean the kitchen was, and this was after a very busy evening. His staff were scrubbing everything in site.
I agree that the prices are somewhat higher than other places, but to me, good service, great food and a clean environment are money well spent.

[MelZ]

Another positive vote if our dinner last Saturday was any indication we are going to be regulars. There was a 45 minute wait for dinner, but it was well worth it. Minestrone soup was excellent. The Calamari was fried to perfection with a great red dipping sauce. my Veal parm was the best I've has since leaving NY.

A bit higher than the other Italian restaurants but worth every penny.