ThirdofFive said it the best!! You left "there" for "here" and expect "here" to be like "there"!!! This "IS" the south and it "IS" Florida. So many "expert" food afficiandos seem to gravitate to being food critics....Wonder if they were happy where they came from??

I was at Napolino’s on Thursday night, and their special was butterfish. It was excellent

Who eats linguine and clam sauce with chicken parmigiana?

I was going to comment about the BBQ bologna in central Florida not being up to par compared to home but I think I will keep it to myself.....

Many were, and are happy where they came from. Many split time between ‘there’ and here. If you chose to anchor down in one location (TV), then your comments make sense. You get what you get and assimilate to the mediocrity. Buon Appetito!

Drive up 441 North just before Ocala to Pasta Faire in Belleview. For the money, you get a lot nicer dining experience, quality of food for very decent prices.

Trashing local businesses is something I totally disagree with. Surely you have something better to do with your time than to post negative comments about a business. All businesses have an off day or an off event but using social media to trash them is awful. Use your senior years to enjoy life and bring happiness to your family, friends and yourself.

So professional restaurant critics should all quit? I enjoy reading posts about the good and bad of local restaurants. If you own a business, you need to satisfy your customers and compete with other businesses or go out of business. What is wrong with transparency?

I’m surprised with as demanding as a large number of people are here, that the restaurant quality isn’t better. I’m not a big fan of buying tickets for trendy restaurants with snob appeal, “celebrity chefs”, and I hate foodie attitude. ( if I never hear “reduction”, “flavor profile”, or “mouth feel” again it’d be just fine with me.)

We had a couple good experiences when Napolinos was Chefs of Napoli, but have had a couple not-so-good experiences since. Everyone has different tastes as evidenced by the wide variety of opinions.

Just give me simple, good quality dishes and I’ll be happy. The entire restaurant industry has changed since Covid. We have a lot of portion controlled, cooking-out-of-a-can places now, unless you want to put out major bucks for one of the independent places. And doesn’t everyone know by now, especially here, that expensive doesn’t always equate to good?

Nothing like a bunch of geezers for complaining.

You left out ‘explosion in your mouth’ Cringe

Hmm how many bordellos have you been too?

Peasants who dont know better?

One problem is that the servers work for tips and almost all customers tip the same amount regardless of the quality of the service. Some posters will even report on terrible service, but then say that they left a 20 percent tip.

I go to Napolino's approximately once/week in Sunday's. I have sampled the majority of the menu down through the years. I can say that 99% of my experiences have been quite satisfactory. I enjoy both the culinary and table service offered

I’m one of those weirdos. I uniformly give 20% regardless of food/service. It’s normally not waitstaff, it’s the kitchen so why short them. The ultimate FU is not going back and telling friends/fam same. Plus the whole in your face tip shaming culture we live in....for a few extra bucks, I avoid getting ‘the look’!

Generalized
 

I tend to agree with the OP’s position on Napolinos terrible food. I don’t think he or she was trashing every local business. Just this particular one. The food isn’t genuine, is over priced and the service is terrible. We don’t eat there anymore either. We even go out of our way to avoid their pizza and do Brooklyn’s or Rodello’s.

Restaurant eating
 

Over the years I have come to the conclusion that the food doesn't matter. Its really all about the company you are with. After some beer or wine your taste buds are shot anyway, BUT, its about the people you are with not the food. In the way you can eat anywhere and be happy.:bowdown:

What malarkey!

Did you not know that they have been shut down twice in just a few weeks by the Health Department! I would not even go there.

It certainly doesn’t help their situation with overpriced food, poor quality and bad service.

Truly, RODENT DROPPINGS are not my favorite seasoning.

I bet, like the rest it took ou this long to igure out Napolinos has no clue as to what they are doing?

Thanks. According to Federal law, restaurant tips are the sole property of the server, not people who work in the kitchen. The quality of work by the kitchen staff is controlled by management. I normally leave a 20 percent tip to the server. But, if the server provides lousy service, I don't leave any tip. I think that sends a clear message to the server.

I did not know that and it appears the State of Florida does not know that either. They were shut down for a few hours in February this year and one other time for a few hours in February 2023. Not good to be shut down at all, but not twice in just a few weeks and not even for an entire day.

Well that's the thing. It sounds to me like the waitress did the OP a favor. The sauce part of the clam sauce, right before the clams are added in. But yeah maybe it was alfredo, and not clam sauce at all. Which would make even more sense. She probably thought the OP was just really horribly confused, and meant alfredo sauce. Because it makes -zero- sense to pair white clam sauce with chicken parm.

Health Inspector Fail
 

https://www.**************.com/2024/...dent-activity/

It’s just burnt garlic or cheese, now eat your dinner.

1. Not all servers share tips with kitchen staff.
2. Not all restaurant managers require tips to be pooled and divided among servers and kitchen staff.
3. Managers must give kitchen staff minimum wage. They are allowed to pay servers less than minimum wage, as long as their tips + their wages = minimum wage or higher.

Some would say the same about surf and turf. If that’s what he likes, who are we to question his order

You can view food and lodging inspection reports for any restaurant on this website:

Licensing Portal - License Search

Click on view "food and lodging inspections" and type in the name of the restaurant.

Thanks. Given the data that is returned, that looks to be the source of the information in the multiple papers I found.

I updated my post above.

Nothing wrong with transparency. In a like vein I think the OP was totally within bounds with what was posted: factual and to-the-point.

But...I really don't think that any "professional restaurant critic" would ever go from "one bad experience", to "all restaurants in "X" are bad". Not if he or she wants to keep their job or credibility.

I question it because it's not on the menu.

Yes, and...? As I wrote, it was shut down for a few hours then reopened the same day.

Personally, I don't eat off the kitchen floor but hey, to each his own.

Thank you for this.
It appears said establishment hasn’t pled well with others!
Just for transparency, a ‘vacate’ disposition, is that like giving a donation to the policemen’s ball to avoid ...
you know what I mean! ;)

played *

Where there is one
 

Yes, because rodents would never travel higher up in an establishment….you know, where the food is.

Then I think TV isn't for you

What is a 'vacate' disposition? Where on the page did you see that?

Went there once never again!

Bad for some time
 

You can't fix stupid.