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[QUOTE="IthacaMatt, post: 2816565, member: 405"]
The reason they can do a pretty good job is because they don't have a super-extensive menu.  Fewer ingredients and fewer menu items mean that the ingredients stay fresher, and the staff is more likely to get the meal right.

You can say all you want about the "historic" Italian restaurants in Syracuse, but Pascale's family of restaurants, and the Grimaldi family restaurants are all in decline, if they haven't already closed.

If anyone wants to try to claim that Dominic's or Avicolli's on Route 57 are better than Carraba's in Fayetteville they're nuts.

Rico's closed.  Gentile's closed.  Francesca's lost their chef, Chance Bear, about 7 or 8 years ago.  Asti's isn't bad on North Salina, and the wise guy place at 700 N Salina or so (I forget the name) also changed ownership and changed their name a few years ago.

I make better Italian food than most of these places.  (I cooked at Dominic's back in the early 80s, after I got out of college, when it was still good.)
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