The wait staff is exceptionally friendly, knowledgeable and professional. Things get whacky after that. The waitress successfully upsold us some focaccia bread, which most fine dinning places include with an entrée, for an additional $4. Okay, but what arrived was not a loaf of bread but five thin slices of focaccia four inches long. As the table had no olive oil, salt or pepper we requested each for the bread. A tiny serving of olive oil with balsamic arrive on a shallow plate after five minutes accompanied with some parm cheese, sea salt in a tiny ramekin with salt grains the size of tiny Frisbees and no pepper. We ordered theCarbonara served with home made fettuccini. It turned out to be more like alfredo with too much cream and cheese and too little pancetta and egg. When asked if we could get some freshly ground black pepper for the entrée, she arrived with a small pepper grinder seemingly purchased from the clearance shelf at Marshalls. Because of the better than average pasta, I would give the Carbonara a kindly 7 out of 10. Again, the setting is warm and very friendly but the restaurant gives an upscale feel yet does not deliver. While attending a conference and still confined to the Marriott complex we again stopped by Siro the following night and had the Margarita pizza. For $14, this proved to be the best choice. The $8 draft beer and high wine prices are discouraging but I guess you have to look at it like eating at the airport- They know you are trapped and must pay for the convenience. We did.
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