"Waitress was on her game. Very apologetic. Food was terrible. Calzone came out burnt, breaded chicken cutlet for chicken parm, burnt. Medium rare ribeye can out well done. Everything sent back. Calzone remade, came out perfect. Ribeye over cooked the second time around. Breaded chicken, not as burnt as the first time, but still over cooked. Tasted like it came out of the freezer and thrown directly into the oven.Drove around the back of the building after leaving, after seeing the people hanging out in and outside the front door, I should have passed on this restaurant. How hard is it to run an Italian restaurant. I know you can do better than this Joe, this was a beyond terrible experience. I thought Gondolier was bad. I think we found a new bottom.How hard is is really to cook Italian food. Clearly in East Tennessee it is very difficult."
