Sausage Carbonara Campanelle
Brio Italian Grille Plantation Broward Mall

Brio Italian Grille Plantation Broward Mall

499 South University Drive, Plantation, United States

Pizza • Cafés • Seafood • Italian


"Went on a Saturday evening. Restaurant was moderately busy but there were a few open tables and two open hitops by the bar which was empty. We had a reservation for two so were seated quickly. We ordered drinks and an appetizer while we looked over the menu. Overheard the table next to us complaining that they have been waiting for over an hour for their food. Not a good omen. They received their food as we placed the order for ours. Drinks and Appetizer arrived soon after we ordered our main meals so we worked on that and the extra bread we asked for. We ordered our main meals about 30 mins after we arrived. Food eventually arrived an hour and 15 mins later. Waiter blamed the kitchen and the number of large groups that were seated throughout the dining room. Manager was no where to be seen. You would think in a time like this he would be working the room and talking to the guests and reassuring them that they were working on it versus hiding in the back from all the guests that were waiting for their food as we weren’t the only table. If the restaurant can’t manage multiple large groups then they shouldn’t seat them or review how the kitchen is staffed. We were getting ready to walk out when our food finally arrived. In the end we just took it home. From an appearance standpoint the food looked no different then Olive Garden. Can’t comment on taste as we will be eating it reheated later in the week. The spinach and artichoke dip appetizer was okay but nothing too special. It’s been a while since we went to Brio as we always found the food overpriced compared to quality with better and more authentic options available in the area. We went this time because of the coupon we received but no coupon was worth this experience. It’s obvious the chain is having problems and trying to get people in with the coupons but in reality they have bigger issues with how they are managing the restaurant in the context of staffing and the number of guests."