We ordered 3 dishes: "di Beppo 1893 Salad", "Baked Ziti", and "Veal Saltimbocca".
The salad was very good, large enough for 3 of us, BUT quite short on the meats, pepperoni and salami, as depicted in the menu. As for the cheeses, provolone and feta, the amount served was good.
The "Baked Ziti" was good and large enough for 3 of us. Cheeses were bountiful especially the ricotta. We added added some parmesan and seasoning at the table for some extra zip. The Rosa sauce was good. The dish needed to be spiced up a bit as the creaminess softened flavor somewhat.
The "Veal Saltimbocca" had to be returned and replaced as the meat was quite dry, overcooked and with barely chewable, crispy, very dark edges on the medalions. The minimal amount of prociutto was burnt and fell apart like bacon bits. AND, as with the salad, the amount of meat served in this $26 "a la carte" dish was disappointing. Three small medalions, smaller than a pack of cigarettes and maybe 3/8 of an inch thick, would not feed 2.
The chef visited our table and graciously re- cooked the "Veal Saltimbocca" dish for us. The new dish was much better and had ample prosciutto. The lemon caper sauce was good, well balanced, and did not break emulsification.
BUT, Again, as with the salad, the amount of meat served in this $26 "a la carte" dish was disappointing. Three small medalions, smaller than a pack of cigarettes and maybe 3/8 of an inch thick at best, would not feed 2.
I would expect this size, and as priced, dish to be a single serve size entree at a really nice up-scale restaurant...Not at a chain restaurant at this level.
After reading other reviews, I tend to think "Buca di Beppo's" "Thing" may be shorting the meat and pumping up the pasta!