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| - Update May 7, 2017.
First, let me preface these comments by stating I am not a compensated spokesperson. Still, I can't say enough about the repeated satisfaction with every vist to this Carraba's. I think what is truly exceptional here in addition to the superbly prepared selections and the welcoming service, must originate from the top. The enthusiasm and responsiveness of the owner Mark exists at a level very seldom witnesssed in the food industry. Mark is always willing to receive commentary and opinions on his establishment with the utmost interest and aplomb. One often finds the opposite with other restaurants, with programmed responses to the extent of "that's the way we do it, period." You come to find yourself actually wanting to become a "regular." Creating this experience may be part of the corporate philosophy, but I also believe that Individuals such as Mark elevate it to a truly authentic and personal mission. My dining experiences extend to a global level and include many memorable stops. I can say, however, that it is a continued JOYFUL event to dine at Mark's Carrabba's grill.
Updated March 6, 2017. Upgraded rating to 5. Perfect experience from level of service to taste and value. Server Amanda was a pro and had everything done right. Get there early because after 5 the place fills up. Wood fired grill makes the difference. We've joined the frequent diner club and will be making this a regular event.
Sometimes there is a perception that a corporate restaurant chain cannot adequately produce ethnic food that is authentic and good. Readily, I can subscribe to that opinion but I am not extremely disappointed if a white haired grandmother is not stirring the pot or if there isn't actually anyone of that certain ethnic background actually cooking. The true measure is in how well you are satisfied with what is served. I am actually more apt to accept a corporate entity because, as a former military member, I appreciate standards of performance and situational analysis. This visit to Carrabba's, while not a perfect 5.0 this time, was very, very good. The bread is crusty and warm; served with a dipping oil. The salads, though most likely, formulaic and not "endless" as another chain, were well presented, composed and served on a chilled plate; a superior extra element. Our choice of appetizers included aranchini (fried rice balls) and stuffed mushrooms. Good for the price point of around $6 each. The main entrees were a chicken and pasta dish titled Linguine Positano. Whether it is actually a dish that originates from Italy's Amalfi coast, I am unsure. The chicken had good grilled taste, but the pasta was horribly overcooked (which for the American taste is too acceptable.) The seasoning of the dish also lacked. (think I might order the sauce on the side next time so I can give a better analysis) My Cioppino (Seafood stew), on the other hand, was superb. The fish including shrimp, mussels, swordfish, and scallops, was prepared to order and not overcooked in any way. The broth was well seasoned and tasty. The only minus might be that there should be a bit more served (I liked it!!!) Pricing for the food appeared in line with most comparable sites though wines and other drinks might be slightly higher. Our server, Brittany, was bright and well informed and knew the company and its products well. Service seemed fairly well timed though the house was crowded. Would have liked to have had the wine a bit sooner so it was there with the first course. The process was admininstered well enough with multiple servers delivering courses and managers nearby. Spoke with the owner Mark for several minutes as he had learned of our displeasure with the pasta. I am always pleased to see that kind of attentiveness to customer opinion. He was very receptive to our thoughts and gave a very comprehensive insight into the preparation of their cuisine. On my file it or forget it rating, I give it a "file it" and worthy of another visit.
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