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  • Perhaps due to the holiday, service was not it's typical, impeccable style. It was Saturday night and a packed house. We waited a bit for our reservation. If you haven't been to Bruno's before, it can get tight when waiting for a table around the bar area. Do not let this deter you from having a great dinning experience. After being seated, we waited for an extremely long time for just water. 0nce the drink order placed, things went more smoothly. The warm, rustic, crusty bread w/ the herbed butter was placed on table and we were much happier. The food came out in a timely manner. The meals were picture perfect. Linguini in clam sauce is made perfectly. The fresh garlic is added at the optium time which made the white sauce perfection. My tablemates had the veal medallions in marsala and artichokes(I like sauces made w/ booze, so it was nice), the chicken parmesean and the veal parmesean. (both were spot on). The thing I mostly like about Bruno's is the pasta. The homemade pasta is truly ideal. The noodle is wider than spaghetti but narrower than linguini. The pasta is served al dente, which with fresh pasta is an entirely different experience. Heaven. The meal was rounded out with tiramisu. Bruno's tiramisu is a bonefide recipe. It is the icing to your catatonic, glazed-over-eyes, full-belly experience. If too full, I strongly recommend a slice to go! PS Park across the street at the custom car wash lot. There is an attendant that literally, watches, your vehicles. Be sure to tip the man a few bucks! Be sure to be extra generous with that tip when it's cold outside! :)
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