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  • Though I really don't want to like national chains this is one that stands out. Not that it's super outstanding at anything because everything except cleaning could use a little improvement, but I leave smiling every visit. Why doesn't anyone rave about the spicy garlic sauce? I buy bottles of it to take home for my roasted vegetables and many other dishes (check the ingredients - J. Marzetti does not pump it with chemicals). What I'd like to applaud is the management & a surprise menu offering. I recently spoke with servers, both on & off duty, who have been there for 3 years. This is a college campus location and they retain staff! No, they're not up to earning $300/evening in New York's foodie district, but they are loyal and they all stated that they can count on their manager. Therefore, their manager can count on them. My costs are reduced and investors' returns are improved by reducing training costs. Ask the president of SalesForce about his endorsement of appreciating the value of having a motivated staff! Now for the menu item. What on Earth is a campus wing joint doing offering pasta? Well, the "Buffalo Mac & Cheese" is spot on! I've worked for an Italian caterer so I understand al dente & the difference between spaghetti sauce and marinara. I grew up thinking that mac & chz was a baked entrĂ©e and BWW has taken this dish to an inconceivable level! Crispy broiled breadcrumbs top truly al dente pasta in an appropriate amount of wonderful cheese sauce and the tenders provide an unexpected texture and heat that certainly will make you sit back in your chair and say "Wow". Yeah, this place without trained chefs will do that to you. Go and enjoy!
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