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| - Order the pasta trio and you can't go wrong! I looove to go here for lunch and get the pasta trio. For lunch, you get unlimited servings of three different pastas (one of which is imported from Italy) brought out fresh and served table-side from the skillet plus soup or salad for $14. Their Caesar salad is delicious and they offer some unique soups which are a refreshing change from the normal wedding soup or minestrone. It might be on the high side for lunch but it's well worth it! Warning: you may want to nap when you get back to your desk. They also serve fresh breads with spreads. I prefer the green spread which is a bean base and contains who knows what else. The dinner pasta trio is a little more expensive ($18 for just the pasta or $29.50 w/salad, trio and dessert).
I've had soooo many different pastas there, I couldn't begin to name them all. Some of my favorites include the pear ravioli, goat cheese ravioli, penne a la vodka, penne arrabiata, gnocchi in a Gorgonzola sauce and the list continues. They typically serve one pasta that contains meat and two meatless pastas but they'll make a third meatless pasta for all those vegetarians out there. I don't typically order off the menu but I've had the salmon and been pleased.
I also recommend their brunch. It's $25 per person and includes a variety of anti pasta (probably a rotating sample of 10 or so that includes anything from soup, Caesar salad, various other salads, meat trays, bean based dishes, marinated vegetables, quiche, etc), fresh breads with an assortment of flavored butters (strawberry jam butter is my fav), one mimosa or bloody mary, the pasta trio or some other entree, coffee or tea, and a table full of various desserts for sampling. You can't go wrong. We go here for brunch when family is visiting and everybody looooves it! I recommend making a reservation for brunch.
They don't rush you through your meal which means that service can be a little slower than your typical restaurant but with the pasta trio in your future, you won't regret it.
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