I never understood why the end product of a bit of water, flour, and egg came to be so expensive in restaurants. Is there some secret ingredient in restaurant pasta like saffron at $100 an ounce that drives up the cost of a lb. of spaghetti selling for $2.00 at H.E.B? I think not!
Having an MBA, I understand profit margin and the effects of overhead costs, indirect expenses, advertising, etc.. What I don't understand are the prices restaurants are getting away with for a simple dish of pasta! Even if the pasta dish is made by renown Chef Audobon of the Culinary Institute of Tasmania who has won the James Moustache award 30 years in a row, I don't get it.
O.K. Finished with my rant about price gouging - a favorite topic if you couldn't tell.
Eating at Maggiano's reminds one of attending dinner at a black tie affair; rather sophisticated decor, nicely set table, very good service, and prices that remind one of why it is called black tie - black is to mourn the loss of a sizable chunk of your cash (don't get me started again).
The meals I have had here have been very well prepared and served with verve for which I must compliment the kitchen. I like to poke fun at the culinary professionals but have and abiding respect for what they do (as I had aspirations of attending the CIA at one time).
Usually restaurants offering a 2-for-1, disguised or not, are having trouble filling the dining room otherwise - could it be those high prices I alluded to? (that was my last criticism about gouging, promise). The current buy one, take one home is a good deal. Considering this current offer along with taste of the food and level of service, I will give the place 4 stars out of 5. Once the program ends, I would probably throttle that back to 3 because of overpricing (I lied).
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.