I wanted to try something different here other than the oft ordered chicken parmesano or spaghetti and meat balls. So I opted for the "Italian enchiladas". Not bad for chopped chicken rolled in a canelloni, flavored with scant artichoke and spinach sauce and smothered with alfredo. Improvements! Prefer shredded chicken and a heavier treatment of the internal sauce to provide more flavor to the somewhat bland meat before loading, or possibly some thick creamy ricottta spiked with garlic, blended with moz and the arti / spin sauce to prevent it from melting away and for a more pleasing texture post oral insertion.
Meatballs did appear on the table via my wife's selection, but with a different twist. They let you mix and match so to speak here so these meatballs were served on linguini and topped with alfredo sauce. That's not a "spiceya meat ball", but what a rich combination!
The place was shorthanded on wait folks so the bartender converted to waitress for our meal. Very attentive, accommodating and personable. Thanks Karen!
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