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  • How does a good restaurant becomes just another restaurant. i have been reading how others have commented that Grazie used to be good but not lately. This was exactly our experience in our last visit. grazie was famous for its wood fired pizza with fresh dough and great flavors. We ordered Toscana which has saussage as a topping. i found the tomato sauce sweet, the saussage tastless and pulverized, and most importantly the dough to be different than the old bubbly Artisan dough. we probably could have done better with a frozen pizza. i also noticed the same tomato sauce on the amatriciana pasta. our server was fantastic and running everywhere taking care of all the tables with the owners just chatting. at one point we needed something and although the owners acknowledged this, they waited to point to the server to come and attend to us. we told our server about the tastless pizza and she was very appreciative of the comment but once again we were expecting an owner or a manager also to come and acknowledge or respond to the criticism. this is not the Grazie we were used to.
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