Short Story\n\nTwo of the pastas we tried were very thick and heavy with a paste like texture and flavors were disappointing.\n\nLong story\n\nWe were excited to try this place again after reading all the great new reviews. We were welcomed nicely by the hostess and our servers were very cordial and efficient and we were surprised by a tasty amushe bouche of olive oiled crustini with a light spreading of cheese.\n\nWe had a hard time deciding on what to order because really only one traditional type dinner plate was on the menu so we ordered a cheese plate while we took some time to decide. We received delicious crusty bread with high quality olive oil and the cheese plate adorned with very good accompaniments. \n\nWe had the pasta fagioli soup. This variation of soup was made with dark beans and seemed to not include the usual seasonings and vegetables such as tomato, celery and onion and the stock. The soup seemed extremely rustic and mostly was just cooked beans. The pasta in it looked like rolled by hand orecchiette, each one was very heavy and thick regular flour pasta that had a paste like texture.\n\nThe peach and arugula salad was very good and large. \n\nWe ordered the one dinner plate of the evening that included roasted chicken legs and thighs, Shriner's sausage, cold potato salad and pickles. The chicken was OK, The sausage was a little over grilled. The potato salad wasn't delicious.\n\nWe also ordered the eggplant strozzapreti also know as priest choker pasta. Again just like the pasta from the soup this pasta was also a hand rolled regular flour pasta but the shape of strozzapreti is an elongated cavatelli shape. Each piece of pasta was approximately the size and heaviness and thickness as a solid green bean. After I ate one I really didn't feel up to any more. I did pick the vegetables out and ate them.\n\nI thought even with improvements this visit was a step down.\n\n If we made different selections we might have had a more positive experience.
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