Olive Garden

Doesn't Recommend

Paul W.

Joined 1 year ago

WOW, was it Salmonella Poisoning?. First, let me say that the service from our waiter, Felix, was outstanding--he get's 5 stars for speed, efficiency, politeness, and attentiveness.

The Zuppa Toscana soup, too, was good--a well-designed flavor.

But after the soup--that's when it started going downhill. My wife's steak was tough, brutally more than it should be for a whopping 19 bucks (medium rare?)

I ordered the "stuffed" Chicken Marsala. I will split credit with the chef and the waiter for giving me more mushrooms than what I asked for and in the picture (a good Marsala has plenty), and the chicken WAS tender, but NO WAY does "stuffed" mean 1filet with a scoop of something followed by another filet on top (that's a sandwich)...the executive chef made that decision, the cheap b...d. And WHERE was the Marsala?--oh, that's right, THAT stuff cuts into the profit margin so "just use a few dribbles and we can call it Marsala". Without a good attentive sauce even a decent Chicken Marsala is just a pasty wreck like this one--yuck.

Now, Enter the Dark Side.

Because we ate nothing off the culinary beaten path that day, and because my wife remained fine after eating mostly her salad and potatoes, I attribute my Glorious Gastrointestinal Explosions that erupted from both vents that night...to, you guessed it, the chicken. We ate Saturday night (check #58591) and here, come Thursday, I can finally go into the public without wearing a Depends (you think I'm kidding).

webmd. com/food-recipes/food-poisoning/tc/salmonellosis-topic-overview (remove the space to see)

As the article says, it might be as simple as your employees being too lazy to wash their hands after using the toilets. Who hired them?

A Note to the Executive Chef and to David the GM: It is YOUR jobs to ensure that all cooks and employees are proficiently educated in Guidelines for Prevention of Foodborne Illness Risk Factors (available from Johnson & Wales University)--all good chefs use it and train their people with it. If you've never heard of it or you don't keep it on hand and don't ensure that your employees learn it well, and enforce it with them, then you are a public menace and I worry for them and curse you.

As for me, I AIN'T EVER GOIN' BACK TO THE OLIVE GARDEN FOR fear of my life. The food ain't THAT good!

Recommends

Contributor

Joined 10 years ago

Traditional dishes and all -you-can-eat salad, soup and bread sticks are the draw at this upscale-casual Italian restaurant.. In Short
Established in 1982, this chain gained a following for its laid-back atmosphere and generous portions. Patrons settle into comfortable booths and tables in dining rooms with plants, artwork and décor reminiscient of the villas in the Tuscan countryside. Starters include scampi, sausage or pepperoni pizza, and several soup choices, as well as a signature seafood dip (crab, shrimp, cheese and marinara). Entrees include classics like lasagna, fettuccine Alfredo and chicken parmigiana. There are also "Garden Fare" options, which promise 30 percent fewer calories.

Doesn't Recommend

ohstfaninca

Joined 8 years ago

Disappointing.... Only a 5 minute wait to be seated during early afternoon. There were lots of empty tables. Our order (2 all-you-can-eat pasta) was taken promply and then it was a 45 minute wait before it was served. The manager didn't seem like she cared that it took that long to get our food. The food was good but the service definetly was lacking. I won't be eating at this Olive Garden again.