"7pm Friday and only 4 tables with customers.... should have been my first clue. The place quickly filled up, though. Unfortunately, there were only 2 wait-persons, 1 server, and no manager or a chef to ensure quality control. The Rigatoni was raw, still stiff in the center. When we told the wait-person, they took the plate away without saying anything at all, then came back with the check without the Rigatoni w/ carbonara on the bill. Great, but what was my son supposed to eat.The sheets of Parpadelle were all stuck together, and the Mare sauce had too many chili flakes...my lips are still stinging.Sad, when, what used to be, a great pasta restaurant can't cook pasta anymore.Solution? Get more coverage for peak nights, so the wait-persons can slow down and take time to talk, listen, and respond appropriately. A proper chef and manager should be there ensuring quality."
