This place has some really good dishes, but my last time there was rather gross. I usually get the chichen Marsala and have never been dissapointed until this last encounter. The chichen tasted overcooked and not tenderized at all, I don't know what it is maybe they bought low grade frozen goods to save costs.
With the lines on the weekends I would say money is not a problem for this chain and hopefully this reveiw is read by them and they will make the appropriate changes to ensure quality.
An open kitchen churns out wood-fired pizzas and fresh-made pastas at this casual Sicilian-American chain.. In Short Decorated with family photos of founders Damian Mandola and Johnny Carrabba, the open dining rooms pack groups of friends and extended families into four- and six-person tables and booths; smaller parties or couples can grab stools at the open kitchen's adjoining bar to watch chefs make dinner. The traditional southern Italian menu offers grill specialties like steak Marsala and fire-roasted chicken breast with sun-dried tomatoes; pasta dishes include fettuccine Alfredo and garlic-sauteed shrimp with linguine.
Always busy, always delicious.
The food here is excellent. The server staff is the "best of the best." Portions are generous, and the prices are reasonable. It can be difficult to get a table if you just "stop in," however, using their call-ahead service eliminates the problem. The atmosphere is loud and the restaurant is packed, so most people will not describe it as "romantic." However, my wife and I go every year for our anniversary and love it!