The atmosphere was nice, kind of down home and friendly meets sports bar. Without a reservation, the wait was about 30 minutes.
While waiting we could see the manager and the hostess using their hands to dunk into the bowl of dried italian parsley and sprinkle it over the dishes. It might be ok if they were clean kitchen staff, but the hostess kept running her hands through her hair and scratching her nose and then dunking her hands into the garnish. Yuck! Needless to say, we asked for no parsley, thanks.
Of our party, two ordered pasta dishes, fettucine alfredo and the penne with the tomato vodka sauce. The other two ordered the chicken piccata, one with the whole wheat linguine and sun dried tomato pesto, and the other with spaghetti carbonara.
The fettucine dish was ok - the pasta was a bit soft - and the penne was quite good.
The linguine was a bit greasy, and the carbonara was a train wreck - greasy noodles way past al dente, so far past al dente they couldn't even look back and see it. After puddyizing the pasta, they added the cream, cheese, bacon and eggs and must have gone out for a smoke - it was scrambled eggs on noodles.
Now, the pollo picatta. Words fail me. When I think of a picatta, I think of a thin pounded cutlet of chicken, lightly dredged in a seasoned flour, gently sauted in a lemony garlic butter, drizzled in a light sauce made by deglazing the pan with a bit of white wine.
Italian Tomato seems to think a picatta is made by throwing some small chuncks of chicking into an au gratain dish and smothering it with a thick, flour-based lemon "gravy" more at home in a pie crust. It was, in a word, awful.
So, I'd say, if you want something edible, stick to the pasta and non-cream based sauces. Look for pasta that isn't as likely to break down if it's overcooked and don't be afraid to send it back if it's a congealed mess on your plate.
And trust me, avoid the parsley.