text: Our third visit and because we want this local restaurant to do well I must offer some constructive criticismnFirst visit very tasty food prepared by Chef WesnSecond visit still no complaintsnLast night very disappointednMy husband ordered shrimp tagliatelle with alfredo sauce True alfredo contains nothing but butter cream and cheese This alfredo was like wallpaper paste I am guessing they must thicken it with flour in a poor attempt at a roux Very gluey and raw tasting Suggestion cook the roux a bit longer before adding milk then add some creamnI ordered tagliatelle with olive oil roasted garlic broccoli and mushrooms When I got the dish the veggies had burned and the taste was awful The chef graciously apologized and made another Very mediocre at best This was dry and the veggies had been heated in a fry pan I suggest they heat in some chicken broth before adding to a pasta dish I also suggest that when olive oil is chosen as the sauce perhaps saute the garlic in the oil aglia olia then add rest of ingredientsnI read some poor reviews on the garlic knots Ours were very flavorful with oil garlic and salt but the insides were a bit rawnI noticed that they use culinary students in the kitchen perhaps for preppingnMarinara sauce has good potential Just a bit on the sweet side I think the best bet for sauce is their tasty pestonThe ordering area is a bit confusing There is a small blackboard on the wall but the script writing is so tiny it is almost impossible to read Suggestion Put a large blackboard on the back wall near soda and write in large print so people can see it when they come in I did see on the board Lasagna No way that is the price in a fine dining restaurantnThe chef who prepared our first meal was not there last night The other chef is such a nice young man and as I said we want him to do well nStill no beer and wine and the macaroons are still tinynMost positive asset the freshly made pasta is light and deliciousnNot trying to be mean just constructive I think when this little place gets the kinks out they will do wellnReviewed by retired cooking teachercaterer of Italian descent