This venue is closed.
True to its name, the restaurant has speedy service, but the kitchen's a little on the fickle side: Pan-Italian, it mixes Southern and Northern Italian Roman and Ligurian styles. Ingredients are supermarket-standard, with many dishes thrown together so quickly that flavors often fail to blend. Look elsewhere for the lovingly stewed sauces that characterize Sicilian and Southern Italian cooking. Yet Prince Edward mussels on linguine, with a garlic pesto that draws the plump mussels together, is one of the better choices, a cut above the run-of-the-mill vodka- or clam-sauce dishes. Fettuccine Bolognese is filled with toothsome sausage and mushroom chunks, but the sweet sauce recalls Chef Boyardee, and needs longer simmering. Tuna steaks, shrimp scampi, and various chicken preparations lead the entrées. Portions are large; if you're in a hurry or want to stockpile provisions for a few recycled meals, this is the place for you.Recommended Dishes
Fettuccine Bolognese, $12.50; Prince Edward mussels in garlic basil pesto over linguine, $12.95
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