Three of us from work went to the restaurant for lunch mostly because we liked the name of the restaurant. We were all 100% satisfied with the excellent service--he seemed to like the food so much, we almost invited him to sit down and share ours--and he was proud of the food they served--a plus for the training and for his sincere enthusiasm (we bake everything here from scratch--even the pretzels for the pretzels and provolone cheese dish. Oh, that. If for no other reason, head to Culinary Dropout (what would the food be like if the chef had graduated???) and have the homemade little pretzels and the melted, gooey, yummy, cheese. The Cuban was a hit with one of us, the fries were crisp and good ("we cut the potatoes fresh on the premises"), and the cannolis with butternut squash, mushroom, and brussel sprouts looked divine and I was very good not to stick my fork in my colleagues food--she loved the dish. My Italian grinder wasn't like those of ancient memory from Connecticut/New York, but it was delicious. Good, too, since the second half is tomorrow's lunch. Very cool decor--expect it to get noisy at night. The full bar beckoned, but it was, after all, lunch with work to follow.
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