| rev:text
| - . ~ PIADA TRIFECTA ~
1. If you want your pasta "hot", ask for it "hot".
Depending on when you order, how busy they've been, and when their freshly-cooked pasta has been added to serving containers, it (naturally) may be warm, not hot. This is totally understandable and acceptable for eating-on-the-go Italian street grub ordered from a counter---it's FAST food---not Italian restaurant-style with checkered table cloths, Sinatra and Pope pics on the wall, vino being poured, and aproned wait staff attending to tables. If Piada KEPT pasta hot, it would only continue cooking, becoming softer and softer. They wouldn't want this, and neither would we. It makes for grown-up pasta---not mushy, fresh-from-the-can or frozen-box styles. Now that you have a heads up, just ask them They'll accomodate.
2. 6 suggested menu choices, a Create-Your-Own,
. and kiddie options, too.
Take your time. Friendly hard-working staff are eager to take your order, but don't let that stop you from reviewing the menu board---not just quickly scanning---before deciding. If it's busy, pick up their menu (if available) when you arrive, or read board while waiting in line. And you can always check site beforehand. mypiada.com
3. Choose from: Chicken, Steak, Calamari, Italian
. Sausage, Vegetarian, or Salmon, on/in any of
. these choices:
PIADA...thin crust, stone-grilled, and rolled; similar
. to pita
PASTA...angel hair (capellini) thinner than spaghetti;
. with garlic piada
SALAD...house-made dressings, with garlic piada
SOUPS & SIDES, too.
*** Pricing *** subject to change. I've included should anyone---hmm---be unfairly exaggerating. sm 6.50-8.95 (salmon)...reg 6.98-8.95 (salmon)
...beverage not included. Least expensive is 6.50 for small (generous) vegetarian pasta with sauce (seasonal fresh veggies) ---NOT $10.
Based on a high recommendation---just a few days after Piada opened---we stopped in for take-out. Generally, we wait a month or two to try new places so any expected, naturally-occuring kinks and klunks can be worked out. I also want to give NEW businesses a break---and room to breathe---(especially local, privately-owned, non-chain)---by NOT writing a negative review. And even if warranted, I won't write ANY review. And NEVER when it's a local biz's---be it newly-opened or established---FIRST review. NEVER. That's just cruel and unfair. Thankfully, smart readers will see through especially harmful negative reviews for ANY business as coming from inexperienced angry-at-everything-and-anything, cynics.
Newly opened businesses---right out of the gate---deserve at least a few laps around the lunch and dinner courses before negative losers tear up their bets and feverishily race to a keyboard. Our first results weren't five star---but close---and only because of one of those expected mistakes from a newie. This second visit---dine in---was just fine. Serving staff was a quick-to-accomodate line of smiles, and Eric the manager, a really cool guy.
What we thoroughly enjoyed ~
~~ PASTA...Chicken Basil Pesto
Excellent. Perfectly al'dente; parmesan alfredo style with sundried tomatoes and shaved parmesan; regular size is VERY generous serving
~~ SALAD...Created our own (staff-assembled)
Excellent. One of the best we've ever been served in a restaurant. Spinach, Italian Sausage (chunks), onion, mushrooms, tomatoes, cucumbers, and spicy peppers; combination dressing was exceptional: 1/2 Italian & 1/2 Balsamic
~~ BEVERAGE...Italian Lemon Tea ...delish.
~
Be open when reading negative reviews---especially for new businesses. And if you have an issue with ANY business---play fair---SPEAK UP. Give them the courtesy and opportunity to correct them---instead of steaming revenge over a laptop. It'll just fog up your screen and your reasoning.
.
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