Labor Day weekends are always busy, and this one was no different: Worked late on Friday, friends' wedding on Saturday, etc. On Sunday, I couldn't wait to go somewhere intimate to dine with my girlfriend. I had been to Iozzo's once before and was impressed beyond my expectations with the quality of the food. I decided to book a table for two at 7:45 PM on Sunday night. We arrived on time but did not get seated for 20 minutes, so that was probably the worst part of the experience. However, the hostess did offer us drinks in the interim, which made up somewhat for the lag. When we did get seated, we were treated with the utmost friendliness, respect and speed by Phil, who happens to be a descendant of the family that first opened this restaurant almost a century ago. (Phil's passion and pride for the restaurant was on full display as he retold the incredible history of this restaurant). We started off our meal with the Calamari Fritti as an appetizer. It was lightly fried and very tasty, especially when dipped in the two sauces offered (one was sort of an Asian chili sauce, the other a dill and olive creamy sauce). She enjoyed her house salad with Balsamic Vinagrette while I devoured a zesty tomato basil and shrimp soup. For entrees, she went with the Seafood Tribute, which in addition to thick noodles and a white wine sauce featured scallops, shrimp, sea bass, mussels, etc. She loved it, and I got to sample it, too. It was a winner! As for me, I ordered off of the 3-course for $30 menu, and for my entree I had the Three Way Chicken, with 3 good-sized cutlets of chicken, one in each of these three styles: Piccata, Marsala, and Diavlo. It came with pasta, and since I wanted a kick, I went with the homemade spicy red sauce. I would definitely recommend this dish, or any dish off the 3 for $30 Sunday dinner special menu (e.g. the unparalleled Lobster Ravioli). Once we finished our entrees, we just couldn't stop there. She had a rich Sea Salt Brownie that was absolutely decadent, while I went with the Tiramisu Flute (a top choice for anyone except those with cinnamon/nutmeg allergies). Overall, we were so happy with this experience and would go back in a heartbeat. While Iozzo's has room to improve in meeting its commitments as far as reservations are concerned, Executive Chef Kathy and her kitchen staff deserve a Super Bowl size applause for their unique culinary creations.
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