I have tried several Italian restaurants at the Osage Beach location and have come to the conclusion that they just don’t do good Italian. Maybe the problem is that I live in Kansas City home to some of the oldest, authentic, Italian eateries in the mid-west? First of all the restaurant was not busy. As we were leaving the restaurant we both remarked that unlike Rizzo’s next door, where there were few open parking spaces even on a cold and rainy day, the parking lot at Biggy’s made us question if it was open. Inside everything was staged to create anticipation of an awesome Italian experience. Wait staff was friendly and prompt. The ambient temperature was a bit too cool for the rainy cold weather outside so we kept our coats on. We ordered the Chicken Parmesan and Eggplant Parmesan. While we waited for the entries rolls were brought to the table. This was the first clue that something was amiss. Even before the rolls made it to the table we noticed a strange odor. As the server rounded the booth to place the rolls on our table we realized the odor was coming from the rolls. The rolls looked fabulous. They were in fact some of the best looking rolls I have seen in a while. They were perfect in every way except for the odd smell. We both decided that we would try them anyway. If you had seen them you would understand. The first bite yielded a soft texture with a slight crisp crunch, exactly what you wanted in what appeared to be homemade yeast rolls. That was the end of any similarity to ANY other homemade, yeast roll I have ever eaten. There was no yeast flavor at all. NOT ANY!!! We tried to attribute the smell to something familiar such as Parmesan or Asiago but nothing clicked. Unfortunately the odor lingered on our hands even after washing them. Ok enough about the rolls and on to the main course. Portions were exactly what I expected which was great as we planned to have left overs to snack on later in the evening. The Chicken Parmesan stacked up there with others we had eaten. Critiquing Italian sauce is tricky and subjective at best. For the most part it either tastes like something from your childhood, previous positive restaurant experience or like something from a jar. In this case the taste fell between jarred and toddler baby food, just not quite right. Now we come to the Eggplant Parmesan. When did we start rationing eggplant? I could have read a newspaper through the slice of eggplant used. Just to make sure there was eggplant under the breading I tried unsuccessfully to scrape off the breading only to reveal the plate under it. I can say without reserve that I have never seen a thinner slice of eggplant in my life. On my next visit to Osage Beach I plan to try Rizzo’s. Sorry Biggy’s but Stouffer’s makes it better!!!
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