From “Eating Wheaton,” November 2005
All the greatest hits of home-style Italian-American cooking are here: ringlets of calamari, spaghetti Bolognese, garlicky shrimp scampi, fettuccine Alfredo. Veal Marsala is nicely done, as are a couple of forays into regional cuisine: mussels with pesto and white wine; a meaty Angus steak grilled Florentine-style; and veal osso buco, an occasional special. Not everything works. Pasta is occasionally overcooked, and dishes, like white beans with shrimp, need a dollop of something. But the pale-pink dining room with Mediterranean paintings is welcoming, and the mostly older crowd doesn't seem to mind the occasional glitch.