Olive Garden’s new dishes enhance the menu to give diners an even better Americanized Italian experience. Several menu categories now boast at least one new dish, so if you’re a pasta lover, you should have no problem satisfying your cravings.
THE MEAL
All entrees at Olive Garden begin with the “bottomless” salad bowl and incredibly tender breadsticks. The last time I visited an Olive Garden, which I will admit was a good 10 years ago, the salad bowl was filled to the brim. This time, there was enough for three small salads. This is a good thing, though. My husband and I each had one, with enough left over should we want it, but we didn’t need it. And not much was wasted. Kudos to Olive Garden for limiting the amount of lettuce that goes into the garbage.
The breadsticks were good, but needed something. I asked our server for herbed olive oil. She quickly returned with a small carafe of oil, but as for herbs, all she could come up with were fresh basil and garlic salt. She brought them in small containers, and I made our own. Much better. I’m wondering how hard it would be for Olive Garden to make this for patrons. It would certainly give the bread a boost.
The order (for two): Lasagna Rollata al Forno (new, $12.25); grilled shrimp Caprese ($15.95).
IF YOU GO• Where: Olive Garden, 2200 Hamilton Place Blvd. (899-7707), 5525 Highway 153 (877-7704).• Hours: 11 a.m.-10 p.m. Sunday-Thursday, 11 a.m.-11 p.m. Friday-Saturday.• Entree price range: $9.95-$18.95.• Alcohol: Full bar.
Lasagna Rollata al Forno are lasagna rolls filled with five kinds of cheese, baked in marinara sauce and sprinkled with more cheese. If you’re keeping tabs on your cholesterol, watch out for this dish. All in all, it was quite good, though the marinara sauce could use a stronger tomato flavor. A sprinkling of salt, some extra cheese for good measure and the leftover fresh basil from the breadsticks torn and sprinkled on top really added to the taste.
Shrimp caprese is a menu staple for good reason. The angel hair pasta had a tremendous flavor on its own tossed with fresh basil and garlic butter. Add some remarkably good shrimp, and it’s a dish that will keep you coming back for more.
Servings are very generous, so take care not to overload on salad and bread.
Other new items: Parmesan Crusted Bistecca (8-ounce sirloin with topping, $15.95); Capellini di Mare (shrimp, clams and mussels marinated in wine, garlic and marinara served over capellini, $15.95); Seafood Brodetto (scallops, shrimp, tilapia, mushrooms and spinach in a light wine/marinara sauce, $15.95).
THE SERVICE
I couldn’t give higher praise for Lauren, our server. She was quick to bring the seasonings needed to flavor the olive oil. Most helpful. And when it came time to bag the leftovers, she did the work. Nice touch.
THE SPACE
I’ve only been in two or three Olive Gardens, but they pretty much look the same — charming. I like the look of smaller windows. It gives a more homey appearance. As with most chain restaurants, there’s a bar to one side and the main dining room on the opposite side with the hostess stand and waiting area in the middle.
Unlike many chain eateries, though, the bar didn’t seem to play a central role. It was smaller than most and blended in quite well. A television above the main bar was turned to ESPN, but the volume was muted.
THE VERDICT
We arrived at 5 p.m. Good decision, as within 30 minutes, the waiting line was out the door. This restaurant is so popular, I would imagine this is a daily occurrence. Olive Garden is as good to its patrons as it is to its managers. Every year, they select a team of managers they send to Italy to learn the art of Italian cuisine. It’s money well spent.