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Fairfax / Tysons Corner >
Posted by cvb on 02/10/2011
How do I know this, because they ask to go back. Forget the decor -- yes it is old -- but like others we go for the food. The pizza - we always ask for a well fired bottom so it stays nice and crispy. The chicken parm is why I go there. The chicken is alway freshly sauted and I always ask for the meat sauce instead of the tomato. The calamari is generally nice and tender. In the 27 years we have been going to this neighborhood gathering place we have sent our food back three - yes 3 times. There are some wait staff we prefer over others. Value: Before with dinner you were offered soup or salad and pasta. Now you only get one choice -- so we have to pay extra .
Posted by Dunkin' on 08/18/2010
Dined-in about 10 years ago and the place was in need of a remodeling then. Plastic benches from an 1980's fast-food restaurant with cracked and torn vinyl seat covers. Had pizza, pasta and a caprese salad. The salad had under-ripe hot house tomatoes, tasteless mozzarella cheese and it wasn't cheap. The pasta wasn't much better. The pizza was good. Went back recently for carry-out pizza and some meatballs. The decor hasn't changed. The pizza was good, pepperoni and sausage, but the meatballs and tomato sauce were nothing special. I make better meatballs and sauce. That said the restaurant is always busy though I really don't know why.
Posted by Mark on 02/21/2010
Décor: Its sign says it has been around since 1982. You could tell this, though, from looking at the tired, worn, outdated interior. Food: Possibly the most boring tomato sauce I’ve ever had…no herbs, no spices, no flavor—not even salt. Pasta was cooked al denture (i.e., overcooked). The sole meatball was also lacking flavor of any kind. The food came out so quickly that there is no way that my wife’s flavorless pollo parmagianna was made not premade and waiting for a taker. Service: In a unique feat, the busboy managed to drop or spill something at every one of the 5 occupied tables during our visit. We weren’t asked about dressing for our salads, which were brought out with the “house dressing”, something between a bland ranch and a bland creamy Italian. Our leftovers were taken to be boxed, but not returned (probably just as well). Menu: Maybe it was for Sundays or for lunch – had no veal or beef options, only chicken and seafood. Value: Flavorless spaghetti & meatballs, chicken parm, and two Cokes for almost $30? Come on… After all the glowing reviews here, we thought we’d try it. Next time, though, I can get something ten times better by making it myself or five times better by opening a can of Chef Boyardee.
Posted by Wyzyrd on 10/10/2009
I have been eating here for almost 30 years, since it was named "The Italian Oven", and half the waitstaff have been there that whole time. The wood-fired oven pizzas and baked pasta dishes simply cannot be beat at 2x the price. The salads with homemade pickled vegetables are worth the trip, even if that is all you have. The place looks like a Pizza Hut and the decor is dated as hell, but the bottom line is that you eat the food, not the wall treatments. This is truly a hidden gem. When the Maitre d' asked a friend of mine how she liked her meal, upon her first visit, her comment was "This is what God eats."
Posted by Barbara Hogan on 09/24/2009
I've been eating here since 1988. The food is always consistent. Jack's pastas are homemade and they have a wood fired oven for pizza which has spoiled me for ever! It could use an update on the interior, but who's complaining with food this good?