#famous restaurant alfredo sauce

[davidliebeharttour]

Famous Restaurant Alfredo Sauce This is a much sought after recipe from a popular chain restaurant --my nephew worked there as a cook and gave it to me.

[suitelifeoftravel]

The Best Italian Restaurant in Gatlinburg, Tennessee

When you are dining at “The Best Italian Restaurant”, you expect it to be “the best Italian restaurant”, right?  Who doesn’t love all of the  rich pasta dishes and foods with a doughy crust, melted cheese, garlic and rich tomato sauce? While vacationing in Gatlinburg, we visited the Italian restaurant as a recommendation from family friends.   They had just returned from their stay near the…

[joemama-2]

somethin' sweet

synopsis: you own a five-star renowned restaurant that is extremely hard to get into. business is great, the customers love it. everything is as perfect as can be. that is until a harsh food critic leaves you a bad review. you're stuck with a dilemma, let this one review overcome you. or.....fuck him so he can change it. tags: smut, sort of public sex, vaginal penetration, oral, gojo is kind of mean and annoying, praise, degradation, doggy, missionary, cunnilingus, dividers by @cafekitsune word count: 6370

The one time you’re not here, the one time you actually listen to everyone’s complaints about taking time to yourself because you overwork way too much. The one time you use your PTO to vacation to Bali for a week,

A distinguished critic visits your restaurant. 

You stare down at the screen in your hands, having not at all prepared for this news to be brought on you as soon as you enter. Its words stare back at you, taunting you almost. You’re half tempted to throw it across the kitchen, but that would be another expense added to your list of supplies you needed to buy for the upcoming month.

“What day did he come?” you ask as your pointer finger scrolls the screen, reading more of the nasty review that was left.

“A Saturday. None of us even knew he was coming.” Mayra, your head sous chef, replies. The rest of the staff stands around. Some in nervousness, anticipation, and even anger at the predicament. “We sat him on the top. Even made sure he had the whole floor to himself.”

The top floor, strictly reserved for distinguished guests who waited on your month long reservation list, or for those who would simply buy it out for the night. Your top floor is constantly raved about in the media, sometimes for its lavishness and other times in jealousy. Long story short, the top floor is for the best of the best.

And they gave him that.

But it seems he didn’t care for that at all.

“If you’re in the mood for a culinary adventure that feels more like a misadventure, look no further than Lovely Haven, the so-called “fusion” restaurant that blends American comfort food with Italian classics. Unfortunately, the only thing they seem to have fused successfully is disappointment and confusion. The result is a dismal failure that feels like a cruel joke on the palate, this is what happens when culinary confusion collides with utter mediocrity.

Let’s start with the decor—an odd mix of rustic Italian charm and the kind of neon signs you'd find in a questionable diner. It’s as if someone couldn’t decide whether to create a romantic trattoria or a roadside burger joint. The atmosphere is confusing, much like the menu.”

You scoff as you read this part to yourself. The decor? The decor was one of the things almost every customer raved about. Its bright lights mixed with sleek and stainless furniture was the epitome of success. Going as far as bugging your interior designer for days, even weeks on end, to get it down to the T. 

Secondly, mediocre? How dare he? You’ve been in the culinary arts for over two decades now, and so has your staff. You were very nitpicky and quite a perfectionist when assembling your employees for your place of solace. Your 5-star Michelin restaurant, yes, 5-star. It only took two years to achieve that goal, which placed you as the quickest growing restaurant in your area. And he’s treating it like you’re nothing but a simple Applebee’s or Chili’s. 

The balls on this man.

“Now, onto the menu—a dizzying array of choices that reads like a desperate attempt at creativity gone horribly awry. The lasagna burger is a prime example of this misguided ambition. It arrives as a soggy monstrosity, with layers of pasta and a sad, overcooked beef patty that would make even the most forgiving diner weep. It’s a culinary abomination, devoid of flavor and entirely forgettable.

Then there are the “famous” Alfredo fries, which manage to be both an insult to fries and Alfredo sauce. The dish is an affront to all things Italian and American, featuring limp, greasy fries drowning in a thick, tasteless goo that resembles some sort of industrial paste. It’s a disgrace, and I genuinely questioned whether anyone in the kitchen had ever tasted actual food before.”

By this point, your grip has tightened on the Ipad, jaw clenching and brows furrowing. This man, he really, really was an asshole. Disrespecting your hard-working kitchen staff was a low blow that you took personally. “How long did it take to get his food out to him?”

“Twenty minutes, Y/N.” Luke, one of the managers, replies. “I timed it and made sure it was prepared before the other guests who were dining.”

So not only was he being treated like a princess, but the other customers, who probably got there before him, received their food after he was served. All for the sake of him not reviewing your restaurant’s “unkempt timeliness”.

You continue to read the last few paragraphs while your stomach twists and turns.

“Service, predictably, matched the culinary catastrophe. Our server was inattentive and seemed more interested in their phone than in providing any semblance of hospitality. Drinks took an eternity to arrive—warm, naturally, because why would you expect cold beverages at a restaurant?

Dessert? Oh, you mean the “Tiramisu Sundae”? It’s a ghastly creation that defies logic, featuring layers of sad, mushy sponge cake drowned in what could only be described as a failed attempt at chocolate syrup. The entire dish is an insult to the beloved Italian classic, tasting more like a punishment than a treat.

In conclusion, Lovely Haven is not just a failure; it’s a disgrace to the culinary arts. If you value your taste buds and your sanity, steer clear of this pitiful excuse for a restaurant. Save your money and your appetite for a place that actually understands food. You deserve better.”

The silence that follows is harsh, awaiting a potential outburst from you. You lift your head and swivel around to glare at the group around you. “Who served him?”

Hesitance replies back, some of your staff looking down as though the ground seems more interesting than your death glare. It isn’t until you ask the question again, in a firmer tone, does Mayra respond. “Susan.”

Jesus christ. 

As if things couldn’t be worse, who’s bright idea was it to decide that the slacking employee serves your distinguished guest. The one person who has been trying your presence since she was hired. “Where is—”

You’re disrupted by the kitchen door opening, the problem herself walking through with earbuds in and of course, scrolling on her phone. As she looks up and sees the numerous amount of eyes on her, her steps falter. Confusion sparks through her expression, but as soon as you step forward, it begins to click.

“You’re thirty minutes late, I put you on opening because you said you couldn’t close anymore.” You don’t even have it in you to lighten your tone, eyes narrowed and voice clipped in annoyance, frustration. “Your performance has been lacking for months now, do you have anything to say for yourself?”

Ever the brat she is, her arms cross. “I’m a busy college student, I have other priorities and things on my mind unlike the rest of you.”

“And I understand that,” you snap back.”But there is a difference between having other priorities and simply not caring. You don’t listen, you show up late, and you’re using your phone while you’re on the floor. Do you understand how extremely disrespectful that is?”

A moment of silence passes as she seems to formulate what to say in her mind. “I jus—”

“You’re fired.” you cut her off. “Your last check will be deposited within 24 hours, do not come back and if you do, I’ll have you arrested for trespassing.”

Luke and Mayra, along with your other manager, Ren, sit next to you in your office. Computer screen displayed in front of you four while your fingers type away. Mayra glances at your focused expression before back at the screen. “Do you really think he’ll reply back? Critics don’t usually come to review a place for a second time, especially one they strongly advised against.”

“I don’t care,” you murmur, eyes not straying from the email you’re drafting out. “Out of the seven years we’ve been operating, we haven’t had a single bad review. And now, this entitled ass thinks just because he gets paid to eat and critic, he can ruin our reputation.”

Ren sighs, hand lifted to his forehead. “Y/N, it’s okay. One bad review doesn’t and won’t define us.”

“Besides, he’s known for being harsh, he does this to everyone,” Luke adds on.

“Even more of a reason for me to do this. I will not allow him to openly disrespect our hard work and dedication like this.”

The three around you give one another a knowing look, right before you click send on the email.

“Hello, Mr. Gojo. 

My name is Y/N L/N, I’m the owner of Lovely Haven, a place you recently reviewed. After reading your honest review, I am extremely upset and apologetic for the food and service you received that day. That is not at all what we strive for, and again, I sincerely apologize. 

If you would accept, I would like to set up a second visit for you. We are closed on this coming Friday, due to the holiday, but I’d love to personally serve you myself and answer any and all questions you may have regarding Lovely Haven and its history.

Please respond back as soon as you have a moment. Thank you again.

Kindly,

Y/N L/N”

“Hello, Ms. LN,

I appreciate you reaching out to me. I’ll come around 8am on Friday. Thank you.

Sincerely, 

Gojo Satoru”

You;ve spent the better half of the past two hours setting up and making sure everything is perfect. You’ll be damned if you have a rerun of last time, especially on your watch. Your staff insisted you don’t handle this alone, urging for at least two cooks to be present. But you refused.

Lovely Haven is your business and creation, your heart. So in a way, you feel as if it’s your job as the owner to make this all right. If anyone can serve this man, it’s you. 

You’re dressed formally, hair up (in case he tries to complain about hair in his food). Wearing a simple black dress, modest enough as it reaches your knees. It’s tight, but not too tight. You’re wearing small black heels to match, gold jewelry complimenting the attire. 

The clock inches towards 8 and you, for some reason, find yourself feeling oddly nervous. Maybe it’s the anticipation or anxiousness for a second try. Your stomach curls, almost like you’re a lovestruck high schooler seeing her crush in the hallways. Sweaty handles fiddle together in front of you while your eyes dart from the watch on your wrist and the glass front doors.

Either this man had a penchant for being late, or you somehow mixed your days up and he’s not coming today. Dramatically, you check your phone and let out a sigh of relief when you see it’s Friday. Okay, good. Then he’s really just late.

Well, not exactly late. But he said he’d get here at 8, it’s 7:57. Usually people don’t get to places at the time they said, because if he came at 8 exactly, that is late. You should always show up at least five minutes before your estimated arrival time, at least that’s how you thought.

No, that’s how most normal, responsible adults thought.

Maybe he’s not normal. Can’t be if he gave you a one star and brutal review. He’s probably just trying to be different from the rest. And you hate people like that. Shitting on something that is actually good, whether it be a show or movie, simply because everyone else says it's good. And the fact that he’s known for his low reviews is even more infuriating. 

There’s no way every place he visits is below three stars. It has to be his taste buds, they’re probably—

“Good morning.”

You snap your head up, completely lost in thought that you didn’t even notice, let alone hear the dreadful man walk in. Already not off to a good start. A smile finds its way on your face, hand held out, to which he shakes. “Good morning, it’s a pleasure to meet you, Mr. Gojo. I’m Y/N.”

He nods, a small smile reciprocated back. “I figured.”

Is it just you or did he tone sound almost condescending? And that smile on his face seems like he’s the type to think he knows it all. 

Nope, don’t do that. 

Pulling your hand away after what seems like a longer than usual handshake, you step aside and motion towards the array of tables. “Well, why don’t I show you to your table?”

“Yeah, why don’t you?” he stuffs his hands into the pockets of his slacks, raising a thin, white eyebrow as if to silently urge you to start walking. You hold back an eye twitch, turning around and walking to the area you set up specifically for him.

He’s following behind you as you walk, the heels of your shoes softy clanking against the ceramic tile. As you glance back, you could’ve sworn you saw his eyes quickly raise up to meet yours. Like he was—

“I apologize for not being around last time, I was on vacation.” you say, cutting off your own train of thought that you won’t entertain.

“Ah, no worries. Where did you go?” His pace matches your own now, walking side by side as his arm barely brushes against your bare skin. “Somewhere nice?”

You chuckle lightly and nod. “Yes, I went to Bali. It was quite lovely. The people were very welcoming and the food was absolutely delicious.”

A hum. “Better than this place, I hope.”

That comment. God, that comment. And the fact that he’s hiding it behind his sickeningly sweet smile, a tilt to his voice like he’s joking but not actually joking. You’ll pray for the former. “I can assure you, Mr. Gojo, both residences of food are exquisite.”

You two get to the square table prepared for him. A crisp, white linen tablecloth across the surface, that creates a clean and elegant contrast that elevated the rustic charm. At the center, a simple yet striking centerpiece emerged—a small terracotta pot filled with fresh basil and rosemary, their vibrant green leaves offering a delightful aroma that whispered of Italian kitchens.

Polished silverware gleamed in the soft light, laid out neatly on either side, ready for the culinary delights to come. An elegant, crystal wine glass on the side. Cloth napkins, folded into intricate designs, rested atop his plate. The dual flickering candles in small glass holders cast a warm glow over the table, creating an intimate atmosphere that you hoped would help catch his eye.

Finally, a menu card that displayed the special dishes you had prepared just for him. You took the time out of your day to make this specifically for today, crafting your menu for a man who probably didn’t think twice about it was not on your 2024 bingo card.

He takes his seat as you stand in front of him, placing the menu closer to his reach. “Here we have a variety of our best sellers and limited editions. Just for you, Mr. Gojo.” Your smile gets a little harder to keep up as he lazily sits back in his seat, scanning the menu with his sharp, blue eyes.

“Interesting,” he observes, even flipping it over. He glances back up at you. “The stuffed arancini, is that good?”

“Delicious, sir.”

“Okay,” he looks back down at the menu. “Then I’ll get the Buffalo Cauliflower Bites for an appetizer, plus the Bruschetta Trio. Oh, and to drink, I want one of your craft mocktails.”

So he asks for your opinion, and doesn’t even order it. “Of course, Mr. Gojo.” You don’t write it down, having already committed his order to memory, due to years in the food industry. “I’ll get started on that right now.”

With one more smile, you turn around and head to the kitchen. As soon as the doors close, your face hardens with irritation. Walking around to grab the appropriate ingredients, grumbling to yourself curses. Sure you’ll make his food and smile at him, doesn't mean you won’t be a brat about it behind closed doors. 

The minutes Gojo spends alone, he’s meticulously counting them down. Eyebrow raised as he eyes the kitchen doors and the arms of the small clock. Leg crossed over the other with his arm resting on top of the back of his chair that he;s currently tipping back and forth with the stability of his foot. 

After about three minutes, you greet him with his mocktail, setting it down. “Here you go, sir.”

“Finally, I almost died of thirst, you know?” He huffs a small chuckle and he sips from the straw. You want to grimace as he swishes the liquid around his mouth, head tilting in dramatics. He’s acting like it’s mouthwash or something. As he swallows, you do your best not to focus on the bobbing of his Adam’s apple.

What do you think you’re doing? Checking him out right now, seriously?

“How is it?” Your voice raises a tad, either in nervousness or a way to calm your suddenly rapid beating heart. 

“Not too bad, a little sour for me.” He comments, tongue coming out to lick across his bottom lip. “What’s in it?”

“Basil lemonade and berry spritz, Mr. Gojo.” 

“Satoru,” he corrects you, eyes rolling while his hand waves around dismissively. “Stop calling me ‘sir’ and all that, makes me feel old. Besides, this is supposed to feel comfortable isn’t it? Don’t force yourself with the formalities.” 

Well, that’s a small breath of relief. You simply nod. “Of course, Satoru. Then you may call me Y/N.”

“Was already gonna do that.”

“Right.” 

A small pause follows, hands awkwardly fiddling behind his back. You didn’t even realize it before, but the way he stares feels really invading. Especially with how bright his eyes are, you’re starting to feel naked under his gaze. Like he can sense it, he grins boyishly. “The appetizers?”

You nod again, quicker this time, clearing your throat. “Yes, coming right up.”

And once more, you leave him be while you finish up his food. The bruschetta trio, a classic tomato and basil, roasted red pepper and feta, with wild mushroom and truffle oil topping, served on toasted artisan bread. This dish is loved among your regulars.

And the buffalo cauliflower bites which are spicy, crispy cauliflower tossed in buffalo sauce, served with a side of creamy blue cheese dressing. Perfect for customers with a higher spice tolerance, craving that explosive taste in their mouths.

Holding the two white, glass plates with ease, the doors push open by your back as you walk back over to him. “Bruschetta and the cauliflower, Satoru.”

He doesn’t waste time in taking small, careful bites of each platter. Humming in thought as he does this. It takes a couple minutes before he speaks, using the cloth to wipe at the corner of his mouth. “The mushroom is quite bland, the bread is too hard. And the blue cheese doesn’t go well with the bites.”

Each word is like a punch to your gut. He’s really just finding every little thing to pick at, isn’t he? Lips pursing, your eyebrows raise in faux consideration. “I see, I can remove the dressing for you, and I’ll serve you a softer piece of bread.”

Your hands reach out to take them away, just as his moves into frame. Your fingertips brush against the back of his hand. “No need to take them away, just stating facts.” His smile never seems to leave and each growing second, you feel more and more tempted to wipe it off his face. He gently pushes your hands away, interlacing his fingers together. “Do you expect replacements to suddenly wipe my memory clean? Why should I have to rely on you giving me a replica of what I ordered, when the original piece should’ve met my expectations?”

A little caught off guard by his sudden questioning, you gulp and clear your throat. “Well, if something is not up to par for my guests, it is my duty to replace that with something that is.”

“Sure, but I’m asking why it wasn’t perfect the first time.” He leisurely sips from his mocktail. 

A small, but forced laugh leaves your lips. “We do try our best every single time, Satoru. Being perfect has proved hard when everyone has different tastes.”

“So you just give out generic food and hope for the best?”

“Excuse me?”

“You’re excused.”

Your brows begin to furrow at his nonchalance, lip barely quirking down into a frown. “I’m sorry, but our food is not generic. We serve with love and dedication.”

“Love,” he repeats in a mocking tone, picking at the bites with his fork. “This was made with love?”

He’s really getting on your nerves now. “Yes, it was. If you do not like it then I can remake—”

“I’ll take the balsamic glazed chicken,” he cuts you off. “With the alfredo fries. You’re talking about remakes, right? Then make those fries good this time. Thanks.” 

You can’t help but stare down at him, the nerve he has is beyond rude. His demanding nature contrasts with your helping one. But, you stay resolute in your politeness, mumbling a small ‘of course’ before disappearing back into the kitchen. 

It’s a disaster, truly.

A hard, long, infuriatingly annoying disaster. 

Every platter crafted with delicacy and carefulness, he sets aside with calmness. Claiming how the littlest of little things was wrong or how it tasted bad. He even makes a couple snide comments about where you learned to cook from and they should be ashamed.

No matter what, however, he conceals his comments with those stupid laughs you’ve started to despise. 

Like it’s funny to him how much you’re failing to please him. 

Sweat threatens to trickle down your forehead, using a spare towel to dab at your face. Your hair has started to become a tad unkempt, having to constantly push stray pieces of hair out your face and even grabbing at your hair in frustration. This is probably your own fault for setting this all up, but never did you imagine it would turn out like this.

His table is filled with a variety of plates and dishes stacked unceremoniously on top of each other to make room for the next one.  

Throughout it all, he watches your struggle in silent amusement. Everytime you turn around to stomp back into the kitchen, he gets a clear, nice view of the way the fabric of your dress tugs around your ass, legs sleek with whatever lotion you decided to put on.

Your perfume fills his nostrils as you come back to him, to which he feels more and more motivated to bring you down and just stuff his face into the crook of your neck. Or the middle of your plump thighs that have just been calling out to him like a siren.

Satoru would like to think he’s a man of self control, but you’re really pushing him, and you’re not even trying. 

He’s being purposeful with his actions just to keep this entire visit long. Just so he can keep checking you out and biting his lip as he inhales your scent. Just so he can have the ample amount of time to force down the boner he has from under the table.

And well, because he’s really, really looking forward to dessert.

You breathe out a heavy breath, one of exhaustion as you present him with yet another platter. He laughs to himself as he takes a bite.

“Meh, too soggy.”

That’s it. “I’ve given you everything on the menu.”

“Oh, have you?” His head tilts innocently. 

Your teeth grit. “Yes, I have.”

“Well, that’s a bummer. You really shouldn’t have had such a limited variation.”

“It’s not lim–”

“Dessert, right? That usually comes after the main course.”

“......yes. What would you like?” You’re forcing your words out by now, hands twitching as they threaten to grip his pretty throat. 

Wait, pretty?

Jesus christ, can you stop thinking that right now?

“Hmmmm, let’s see here.” As his eyes scan over the desserts listed on the menu, a frown, or a pout, makes way onto his lips. You close your eyes for a second, counting from one to ten and back. “Is this it?”

“Yes.” 

“I have to say,” he lowly whistles. “none of this looks very….appealing.” As he looks back up at you, there’s a small glint in his expression. One that almost causes you to shiver, for some reason. 

Is he playing with you now?

“Nothing?” You ask, arms crossing over your chest. “All of that is what guests order the most.”

“Well, I’m not some regular schmegular guest, now am I?” He doesn’t give you a chance to respond before he’s standing, one hand stuffed into his pocket while the other meekly points to you. “So, what do you say? You gonna give me something I actually want?”

A small huff escapes from your lips, now longer having the strength to hold back your irritation. “I’m sorry?”

“Oh cmon, don’t give me that.”

“Give you what?”

“That.” He juts his chin in the direction of your scowl. “Do you usually frown at your customers?”

“I frown at men who take my kindness for granted,” is your response, eyes narrowing. “Also, you have been nitpicking every single thing I’ve given you. You’ve been extremely rude about it.”

“Rude? Is honesty rude now? I thought you wanted my honesty.”

“There’s a stark difference between the two.”

“Really?” He leans closer, face teetering on the line of too close as his point finger just barely skims across your forearm. “Mind enlightening me?”

Your breath almost hitches, skin feeling all too warm. You peek down at his finger before back to his face, heart beating faster than normal. “What do you think you’re doing?”

“What’s it look like?” He counters. 

“Like you’re trying to flirt with me.”

He barks out a laugh. “Trying? No honey, I am. Why, do you like it?”

“No, I don’t like being flirted with by rude and random men.” You reply, tilting your chin up. “Especially you, sir.”

His grin widens. “Cute. But you know what I don’t like?” As he steps closer, you’re forced to step back. “No dessert.”

His finger travels up your arm, your shoulder, then stops at your jawline, head tilting as his breath fans your cheek. “So, what else can I eat?”

This is stupid. So stupid. Dangerous. Idiotic. Out of character. Anything that means bad. 

Is this really all for a good review by some asshat who takes joy out of making people's lives harder? Or are you  actually enjoying it? 

You feel disgusted at the situation, angered and infuriated that you’ve fallen into his trap. You want to curse out to whatever gods that may be watching and demand why you couldn’t hold back. 

Either way, you’re not the only one who couldn’t hold back. 

Your breath hitches, a broken string of whines leaving you as the flat of his tongue runs through your slippery folds. His hands on your thighs keep you grounded in place atop the table, because your hips keep twitching up in need of more friction. 

You can’t even see his face as it’s so far buried into your wet pussy, practically stuffing his face with it. But god do you feel him. The tips of his hair tickle your inner thighs. His low moan reverberates through you, making you shiver and tingle with excitement. 

“A—ahh….!” Your hand finds a place on his hair, pulling as your head tilts back with another moan. “F—fuck…”

His lips smile against your skin, pulling away for a second to look up at your blissed out expression. His face is coated in your juices and you haven’t even came yet. “Pretty good, might be the best thing I’ve had today.”

As he goes back to ravishing you, his tongue slips into your aching hole. Which causes your back to arch up, a higher pitched whine leaving you. “Tad salty, very sweet.”

His comments feel degrading almost. But with the way your thighs threaten to close around his head, pushing his face closer to your cunt, he has a feeling you like it. 

It’s electrifying and confusing at the same time. You’ve never been one with hookup culture, you’re not a virgin either but this is on a totally different level. Here you are, letting him tongue fuck you in the middle of the empty restaurant in which you were supposed to be serving him. 

Technically you are still serving him.

He urges your hips closer to the edge of the table, spitting harshly against you as he delves back into giving you the best eat of your life. 

His tongue alternates between your hole and clit, giving both equal attention while his fingers knead the plush skin of your smooth thighs. Your toes curl in your heels and you feel so close. 

You can practically taste it on your tongue, not even mindful anymore of the noises that you’re making. Too engrossed in the utter bliss of the way his mouth sucks and licks at your folds. 

You don’t even know you’ve finished until he’s come back up, licking away your release that’s plastered to his pale skin. Left panting and staring up at the dangling lights that feel blinding. 

What brings you back down to Earth is the soft clanking of metal. Your head whips down just as he’s unbuckling his pants, eyes blown wide. “W-what are you doing?”

He simply looks at you, shrugging with nonchalance as his belt comes undone, button and zipper next. “Gonna fuck your pussy, what else?”

You scramble to sit up, but he’s faster. Holding your legs open, leaning his face closer. “What? Don’t wanna?”

“I—I shouldn���t. I mean, we shouldn’t.”

“Pfft, why not?”

“Because this wasn’t supposed to happen!”

“But it has,” he tugs his slacks down, giving you full view of the raging boner nestled under his black boxers. His hand reaches to give himself a few strokes. “Haven’t been this hard in a long time.”

You feel your release ooze down onto the tablecloth, hole feeling empty as it clenches around air. All you can do is watch him jerk himself, gulping as you lick your lips. “This is….really wrong.”

Yet it feels so right. 

His lips touch the side of your neck, kissing and sucking a small mark into your skin. You tilt your head for him, arm coming up to hold around his neck. Chest heaving up and down. “I’ll fuck you good, I promise.”

Your eyes are instantly drawn down to his leaking cock as he pulls it out. Long and thin veins decorating the length with pre-cum leaking out the head. Trimmed with a small white bush of pubic hair at his base. It looks pretty. 

He huffs out a breathy laugh, titling your face up to him, lips meeting. His lips are soft and plush, melting into it. He keeps his hand on your nape so he can deepen the kiss, tongue invading your mouth like a snake. 

Spit dribbles down the corners of your mouths. All the while he’s teasing your entrance with his cock. 

“Ngh!” You pull away, face scrunching and mouth agape. 

“Mm, like that?” His tip runs up and down your slit, smearing his pre into your folds and around them. The sight is lewd. “So wet, just from my tongue too. How many guys make you finish from just eating you out?”

Out of all the times he tries for a conversation, does right now have to be one? “N-none…”

He hums. “So I’m the only one? I like that.”

He finds your hole, just barely pushing in. Your nails claw at his shoulders, whimpering into his ear. “S-shit, just wait a second…”

“For what?” His voice is husky, brows pinched together. The warmth from your cunt practically enveloping him whole. 

You croak out something unintelligible. For a few seconds, you two stay frozen like this. But that’s cut short as he slowly begins to slide deeper. “Shit, stop squeezin’ me.” He grunts.

All you can offer is a weak “I’m not” before being cut off by a breathy moan, one he replicates with you. He moves in deeper and deeper, until he’s finally buried to the hilt in your warm pussy. It’s big, bigger than you’ve ever taken. You’re not sure if that’s a good thing or not.

His fingers dig into your hips while your nails into his shoulders. 

Practically feeling his cock twitch within you, you have to hold back squeezing around him even more. But it just feels too good not to. It makes you feel full. 

As he begins to move, he’s whispering dirty praises into your ear.

“Fuck, you’re so tight.”

“Who knew you had such good pussy.”

“Look at you, sucking me in like a good little whore, huh?”

“Best fuckin’ pussy I’ve ever had.”

Each word he emphasizes with a quicker thrust. The silverware clanks around you, some even falling to the ground. The table creaks and the cloth crumples up. “W-wait….slow…ngh!” 

“No slow,’ he patronizingly laughs, his gaze darkened as he looks at you. “Going fast, you’re gonna take it too. ‘Cause you’re a desperate little thing, aren't you?”

You whine out, biting down hard on your lip you’re surprised you’re not drawing blood yet. He takes this as an invitation to devour your mouth once more. The kiss is harder this time, more sloppy. Seems sloppy is his thing.

Before you know it, he manhandles you to flip over, ass high in the air while his hand forces your back down into an arch. “Just like that. Stay still and I’ll let you cum again.”

With this new position, he’s able to hit spots you didn’t even know were there. All you have to hold on is the cloth of the table, balling them into your fists while he mercilessly pounds into your pussy from the back. His balls hit your clit in a repetitive motion that damn near causes you to see stars. 

Noises and mumble words fall out your mouth like water, the side of your face being pushed down into the hard surface. His hand twirls and tangles in your hair before giving it a hard tug back. 

“Mngh!”

With one hand on your hip and the other in your hair, it gives him all the reigns to perfectly fuck your squelching hole, pace unforgiving. And what’s he doing the whole time? Laughing. That asshole is laughing.

Either at your state or the fact that you fit so perfectly snug around his cock like a ring.

It’s like he’s moving on autopilot, just one thing on his mind. Fucking you like your his fleshlight he keeps in his room. “Maybe I should’ve come here sooner—fuck—could’ve had this pussy all to myself even sooner.”

He groans, head tilting back as a familiar sensation bubbles in his stomach. “Ah, god…fuck.”

“D-dont cum!” You half-heartedly shout, body trembling in preparation for your second release of the day.

“Hah?” he huffs out. “You tell a guy who’s fucking a pretty pussy he can’t come? You’re crazy.”

“Ah….hah…!” You mewl out, squeezing around him.

He curses under his breath, hips stuttering. A warm feeling erupts deep within your cunt, causing you to whine. It makes your whole body feel as if it’s on fire, thighs shaking. Your cum mixes with his own, dripping down the backs of your thighs in a disgusting manner. You’re left panting for air

He spends a good time watching it all happen, and as he pulls out, seeing your hole twitch and tremor around air almost starts to make him hard again. He leans over, hot air hitting the shell of your ear, his voice low and husky. “Up for more?”

Monday, 9am.

Incoming message from 

Mayra: 

Check your email, forwarded you something.

You groan tiredly, fingers fiddling with the bright screen of your phone. Clicking on the wrong app a couple times before opening your Gmail. You press on the email from Mayra, an attached link.

The link leads you to a familiar site, embarrassment painting your features as you read.

“After a rather lackluster first experience at 'Lovely Haven,' I was pleasantly surprised by my second visit. Walking into the restaurant felt like stepping into a cozy embrace, with the ambiance perfectly set to spark a little magic. The soft music and intimate lighting created an atmosphere that made everything feel just a little more exciting.

Let’s talk about the food. I started with the savory starter, which was a perfect balance of flavors. Each bite was a tantalizing tease that had me eagerly anticipating what was to come. Then came the main course, which was cooked to perfection and bursting with flavor. It had just the right amount of kick, leaving me wanting more and more.

 I decided to try their special dessert this time, and let me tell you, it was absolutely divine. Each bite was a burst of flavors, rich and decadent, just how I like it. The way it melted on my tongue was nothing short of a culinary revelation. I might have lingered a little too long over that dish—can you blame me? It was like savoring a sweet secret that just kept getting better.

But let’s not forget about the service. The owner was not only charming but also incredibly attentive. There was a delightful chemistry between us that made the evening even more enjoyable. She made sure I was well taken care of, adding that special touch that turned a simple meal into something unforgettable.

If you’re looking for a place that offers more than just food—something that tantalizes the senses and leaves you feeling revitalized—I highly recommend giving 'Lovely Haven' a try. Just be prepared for some delicious surprises that might have you coming back for seconds (or thirds!). I certainly will!"

a/n: first smut piece kind of. if there's typos, pls overlook them, i was very tired and in heat. sorry if it's not very slhow burn :( but i hope you all enjoyed. thank you smmm <3

[carcin0-8]

my magnum opus btw

By Pete Wells (https://archive.ph/o/yQet8/https://www.nytimes.com/by/pete-wells)

        Nov. 13, 2012

GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri (https://archive.ph/o/yQet8/www.guyfieri.com/), would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin (https://archive.ph/o/yQet8/www.thenation.com/authors/calvin-trillin), if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?

Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty,

rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?

Thanks

[saggieballz]

vaguely reminded me of u here u go father 💗💗

By Pete Wells (https://archive.ph/o/yQet8/https://www.nytimes.com/by/pete-wells)

        Nov. 13, 2012

GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri (https://archive.ph/o/yQet8/www.guyfieri.com/), would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin (https://archive.ph/o/yQet8/www.thenation.com/authors/calvin-trillin), if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?

Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?

Thanks

something very beautiful and magical about this i cant fib.

[olivegardensmenu]

Does Olive Garden Have Seafood Dishes?

Olive Garden, one of the most popular Italian-American restaurant chains, is renowned for its comforting and flavorful dishes.

If you’re a seafood enthusiast, you might wonder whether Olive Garden offers something for your palate.

The good news is that the Olive Garden menu includes a variety of seafood options that cater to diverse tastes.

Let’s dive into the details of Olive Garden’s seafood offerings and why they’re worth a try.

The Olive Garden Menu: An Overview

The Olive Garden menu is known for its extensive variety, from creamy pastas to hearty soups and fresh salads.

Their seafood dishes are an essential part of this lineup, showcasing their commitment to quality and variety. You could try this out

Whether you’re a fan of shrimp, scallops, or salmon, there’s likely a dish on the Olive Garden menu that will catch your attention.

Their seafood selections blend traditional Italian recipes with modern flavors, creating dishes that are both unique and satisfying.

Popular Seafood Dishes at Olive Garden

One of the highlights of the Olive Garden menu is its signature shrimp dishes.

Shrimp Alfredo, for instance, combines succulent shrimp with their famous creamy Alfredo sauce served over a bed of fettuccine.

Seafood Alfredo is another customer favorite, featuring a mix of shrimp and scallops in the same velvety sauce.

For those seeking lighter fare, Herb-Grilled Salmon is a top choice.

This dish pairs a tender, seasoned salmon filet with sides like broccoli for a wholesome and flavorful meal.

Another notable mention is the Shrimp Scampi, which combines shrimp with angel hair pasta, sautéed in a garlic butter sauce with fresh vegetables.

Seasonal and Regional Specials

Olive Garden also occasionally features limited-time seafood specials, depending on the season or location.

For example, during certain times of the year, you might find dishes like Lobster Ravioli or seafood-inspired soups.

These specials keep the Olive Garden menu dynamic and exciting for returning customers.

Additionally, some Olive Garden locations may offer region-specific seafood options to cater to local tastes.

It’s always a good idea to check with your local Olive Garden to see what unique seafood dishes they may have on offer.

Why Choose Seafood at Olive Garden?

Seafood at Olive Garden stands out for its fresh ingredients and Italian-inspired preparation.

The chefs use high-quality seafood to ensure each dish meets the brand’s standards for taste and texture.

Moreover, Olive Garden’s seafood dishes often include classic Italian flavors like garlic, olive oil, and fresh herbs, giving them a unique twist.

Whether you’re in the mood for a creamy pasta dish or a lighter grilled option, Olive Garden’s seafood menu offers something for everyone.

Tips for Ordering Seafood at Olive Garden

When exploring the Olive Garden menu, there are a few tips to keep in mind for the best experience.

First, consider pairing your seafood dish with a side or starter that complements its flavors.

For example, a bowl of Zuppa Toscana or the classic house salad pairs well with many of their seafood entrees.

Next, don’t hesitate to ask your server about customization options.

You can often request modifications, such as adding extra seafood or adjusting spice levels to suit your preferences.

Lastly, if you’re dining with a group, consider sharing different seafood dishes to sample a variety of flavors.

Nutritional Insights: Is Seafood a Healthy Choice?

Seafood dishes on the Olive Garden menu can be a nutritious option, depending on your choices.

Grilled options like Herb-Grilled Salmon are high in protein and omega-3 fatty acids, making them a wholesome meal choice.

However, creamy pasta dishes like Shrimp Alfredo may be higher in calories and fat due to their rich sauces.

If you’re looking to enjoy seafood while maintaining a balanced diet, consider asking for lighter sauce options or opting for grilled items.

Olive Garden’s Seafood Legacy

The inclusion of seafood on the Olive Garden menu reflects the restaurant's Italian roots, as seafood is a staple in many traditional Italian cuisines.

Italian coastal regions are famous for their seafood dishes, and Olive Garden brings some of that tradition to its customers.

Through these offerings, the chain bridges the gap between authentic Italian flavors and American dining preferences.

This dedication to honoring Italian cuisine makes their seafood dishes a standout part of the menu.

Customer Favorites: What Diners Love About Olive Garden’s Seafood

Diners frequently praise Olive Garden’s seafood dishes for their generous portions and rich flavors.

The creamy sauces, perfectly cooked pasta, and well-seasoned seafood earn high marks from regulars and first-time visitors alike.

Many customers appreciate the balance of flavors in dishes like Shrimp Scampi, where garlic butter sauce enhances the shrimp without overpowering it.

Additionally, the Herb-Grilled Salmon receives compliments for its simple yet flavorful preparation.

Final Thoughts: A Must-Try for Seafood Lovers

If you’re searching for seafood options, the Olive Garden menu won’t disappoint.

From indulgent Alfredo dishes to health-conscious grilled selections, there’s something for every seafood enthusiast.

Next time you visit Olive Garden, consider trying one of their seafood entrees to experience the perfect blend of Italian inspiration and fresh flavors.

Seafood at Olive Garden isn’t just a meal—it’s a flavorful journey that pays homage to the richness of Italian culinary traditions.

So, dive into the Olive Garden menu and discover a seafood dish that speaks to your taste buds.

[foodmenu123]

Exploring the Olive Garden Food Menu: A Taste of Italy Close to Home

When it comes to comfort food with a flavorful Italian twist, Olive Garden is a name that stands out. Known for its cozy atmosphere, generous portions, and family-style dining, Olive Garden has become a go-to restaurant for anyone craving classic Italian-American dishes. Whether you’re planning a casual lunch, a date night, or a family gathering, the Olive Garden food menu offers something for everyone.

Appetizers to Start Your Meal Right

Every good Italian meal begins with an irresistible appetizer, and Olive Garden doesn’t disappoint. From the famous Breadsticks served warm and unlimited, to delicious starters like:

Fried Mozzarella — gooey cheese in a crispy coating.

Calamari — lightly breaded and fried to perfection.

Stuffed Ziti Fritta — pasta stuffed with cheese, fried, and served with marinara sauce.

These appetizers are perfect for sharing and set the tone for a satisfying meal.

Classic Soups, Salads, and Breadsticks

Olive Garden’s Soup, Salad & Breadsticks combo is legendary. The endless garden-fresh salad and warm, buttery breadsticks pair beautifully with any of their rotating soups, like:

Zuppa Toscana — a hearty soup with Italian sausage, potatoes, and kale.

Minestrone — a vegetable-packed, savory classic.

Chicken & Gnocchi — creamy soup with tender chicken and soft potato gnocchi.

This combo is a great light meal or a delicious starter before diving into the entrées.

Pasta Perfection

Pasta lovers, rejoice! Olive Garden’s menu features both traditional and modern pasta dishes, including:

Fettuccine Alfredo — rich and creamy, a true comfort dish.

Tour of Italy — a sampler plate featuring lasagna, chicken parmigiana, and fettuccine Alfredo.

Shrimp Scampi — light pasta tossed with shrimp, garlic, and white wine sauce.

Create Your Own Pasta — mix and match your favorite pasta type, sauce, and toppings.

From meat-filled classics to vegetarian options, the variety ensures every guest leaves satisfied.

Enticing Entrées Beyond Pasta

While pasta is the star, Olive Garden also offers a range of entrées for those seeking something different:

Chicken Parmigiana — crispy, breaded chicken topped with marinara sauce and melted mozzarella.

Steak Alfredo — perfectly grilled steak paired with creamy Alfredo fettuccine.

Herb-Grilled Salmon — a lighter, flavorful option for seafood fans.

These meals balance the menu with something for every taste preference.

Decadent Desserts

Don’t forget dessert! Olive Garden’s sweet menu features:

Tiramisu — a creamy, coffee-soaked Italian classic.

Sicilian Cheesecake — topped with strawberry sauce.

Chocolate Brownie Lasagna — layers of rich brownie and chocolate mousse.

The perfect way to wrap up your Italian feast.

Final Thoughts

The Olive Garden food menu is more than just a collection of meals — it’s an invitation to enjoy warm hospitality and Italian comfort food at its finest. Whether you’re craving a creamy bowl of fettuccine, a crisp salad, or a sweet slice of tiramisu, Olive Garden has something delicious waiting for you.

So next time you're planning lunch or dinner, consider browsing the Olive Garden menu — your taste buds will thank you!

[fjotla-vithir]

VierApril Day 12: Pasta

Rating: T

Read more below the cut!

A midnight moon illuminated the streets of Shirogane, bathing the houses and shops in a crystal blue shimmer that gave everything a glimmering halo. Folks were out and about, wandering in crowds as they did their late night shopping or tried the various delicacies sold at the stands. Many had errands to run that could only be completed later in the evenings, but most establishments and merchants worked on a 24 hour schedule to accommodate everyone’s needs.

One such establishment was the Winter Willow, a bar and lounge owned by the Vieran Mafia that was Star-renowned for its high quality spirits, delicious food, and smooth atmosphere. It wasn’t a drug-den front like many of the Family’s other businesses, but it was host to many great Eorzean jazz bands and often had the Star’s most gorgeous vocalists to stand on its stages to perform. The lounge drew quite a crowd, but nothing had people flocking to its low-lighted dining room like the Don’s famous fettuccini alfredo. The dish was his specialty, and like everything else served in the restaurant it was made with the freshest and finest ingredients. The pasta was handcrafted in the kitchens along with the sauce, and proteins were either personally caught by the Family or locally sourced from the merchants and other businesses they “owned”. The Don even had a top-rated chef that came in to prepare and make his creations a reality, being the only other man to know the secret recipe to the Alfredo sauce.

On this particular night, the spirits were flowing freely and the room smelled heavily of delicious food and smoke. A band played its usual smooth jazz melodies and a beautiful Viera woman stood tall on the center stage wearing a long sparkling red gown, her black hair done up in a wonderful updo and her gloved hands delicately cradling the microphone she sang into. The night was young and the customers happy, all relaxed and pleased to be away from the stresses of daily life.

A waitress emerged from the back kitchen balancing a tray expertly on her shoulder. Approaching the table, she set the tray down and began to dish out the various plates she’d brought. All were the Don’s Alfredo, but with varying proteins to determine who’s food was who’s. Once all was settled and everyone at the table had their entrees, the waitress asked if there was anything else they needed, and one of the patrons responded with what he seemed to believe was a light-hearted joke.

“You can get me the recipe for this delicious Alfredo sauce.”

The lounge went quiet. The band stopped playing and the woman stopped singing. Nobody spoke and all eyes were on the individual who would dare say something so horrendous. What an awful thought, to steal the Don’s secret recipe! What gall to even ask! The server frowned, furrowing her brow and making sure her words were made clear.

“The last person who attempted to steal the Don’s Alfredo recipe was found dead in their own home along with their entire family. Do not joke about the Family’s business like that.”

The table ate the rest of their meal in silence, paid, then quickly departed the lounge, never to be seen again.

[allmenuz]

Best Restaurants for Gluten-Free Dining: Top Picks

Best Restaurants for Gluten-Free Dining offer delicious, safe options for those with gluten intolerance or celiac disease. These establishments prioritize gluten-free ingredients and take precautions to avoid cross-contamination. Many feature diverse menus with gluten-free pasta, bread, desserts, and more, ensuring a satisfying experience without compromising health. From upscale bistros to cozy cafés, the best restaurants for gluten-free dining provide flavorful meals and informed staff who understand dietary needs. Popular chains and local gems alike are stepping up to meet the growing demand, making it easier than ever to enjoy dining out while sticking to a strict gluten-free lifestyle.

Best Restaurants for Gluten-Free Dining

For those with celiac disease, gluten sensitivity, or a preference for gluten-free (GF) dining, finding restaurants that offer safe, delicious, and dedicated gluten-free options can be a challenge. Below is a detailed guide to some of the best gluten-free-friendly restaurants across different cuisines and locations.

1. P.F. Chang’s (American-Chinese, Chain)

Why It’s Great for GF Dining:

Offers a dedicated gluten-free menu with clear labeling.

Uses separate cooking utensils and preparation areas to avoid cross-contamination.

Staff is trained in gluten-free protocols.

Must-Try Dishes:

GF Chang’s Spicy Chicken (a gluten-free version of their famous dish)

GF Mongolian Beef

GF Fried Rice

Best For: Casual dining with a wide variety of Asian-inspired GF options.

2. True Food Kitchen (Health-Conscious, Chain)

Why It’s Great for GF Dining:

Focuses on anti-inflammatory, organic, and gluten-free-friendly meals.

Many dishes are naturally gluten-free or can be easily modified.

Clearly marked GF options on the menu.

Must-Try Dishes:

Ancient Grains Bowl (with quinoa, mushrooms, and miso-sweet potato purée)

GF Teriyaki Quinoa Bowl

GF Cauliflower Pizza

Best For: Healthy, plant-forward meals with gluten-free flexibility.

3. Maggiano’s Little Italy (Italian, Chain)

Why It’s Great for GF Dining:

Offers a full gluten-free pasta menu with safe preparation practices.

Uses dedicated gluten-free pasta cookware.

Many classic Italian dishes can be made gluten-free.

Must-Try Dishes:

GF Spaghetti & Meatballs

GF Fettuccine Alfredo

GF Four-Cheese Ravioli

Best For: Italian food lovers who don’t want to miss out on pasta.

4. The Cheesecake Factory (American, Chain)

Why It’s Great for GF Dining:

Extensive gluten-free menu with over 50 options.

Includes GF bread, pasta, and even cheesecake!

Staff is knowledgeable about gluten-free needs.

Must-Try Dishes:

GF Godiva Chocolate Cheesecake

GF Pasta with Chicken & Broccoli

GF Cobb Salad

Best For: A wide variety of GF comfort food and desserts.

5. Legal Sea Foods (Seafood, Chain – U.S. East Coast)

Why It’s Great for GF Dining:

Certified gluten-free by the Gluten Intolerance Group (GIG).

Dedicated fryers for gluten-free items (like GF fried shrimp).

Many naturally GF seafood options.

Must-Try Dishes:

GF New England Clam Chowder

GF Fish & Chips (made with gluten-free batter)

Grilled Lobster Tail

Best For: Safe, high-quality seafood with gluten-free certifications.

6. Bibibop Asian Grill (Fast-Casual, Chain)

Why It’s Great for GF Dining:

Entire menu is gluten-free except for soy sauce (can be omitted).

Build-your-own rice or noodle bowls with GF sauces.

Affordable and quick.

Must-Try Dishes:

Bibimbap Bowl with Purple Rice & GF Gochujang Sauce

GF Japchae (Sweet Potato Noodles)

Best For: Quick, customizable, and budget-friendly GF meals.

7. Senza Gluten (100% GF Italian – New York & Chicago)

Why It’s Great for GF Dining:

Entire restaurant is 100% gluten-free (no risk of cross-contamination).

Authentic Italian dishes, including fresh pasta and pizza.

Desserts like tiramisu and cannoli are all GF.

Must-Try Dishes:

GF Margherita Pizza

GF Lasagna Bolognese

GF Nutella Calzone

Best For: A completely safe, high-end gluten-free Italian experience.

8. Wildflower Bread Company (Bakery/Cafe – Arizona)

Why It’s Great for GF Dining:

Dedicated gluten-free bakery section.

GF bread, sandwiches, and pastries available.

Breakfast and lunch options with GF substitutes.

Must-Try Dishes:

GF Avocado Toast

GF Chocolate Chip Cookies

GF Breakfast Burrito

Best For: Freshly baked gluten-free bread and pastries.

9. Texas Roadhouse (American Steakhouse, Chain)

Why It’s Great for GF Dining: ✔ Offers a gluten-free menu with steaks, ribs, and sides. ✔ No dedicated GF kitchen, but staff can guide safe choices. ✔ GF options: Grilled meats (no marinades), baked potatoes, steamed veggies.

Must-Try GF Dishes:

Grilled Steak (no seasoning blend)

GF Grilled Chicken

Baked Potato & Steamed Broccoli

Best For: Casual steakhouse dining with simple, safe GF protein options.

⚠ Note: Avoid fried foods, rolls, and certain sauces (ask staff for GF recommendations).

Final Tips for Gluten-Free Dining:

✔ Always inform staff about celiac or gluten sensitivity. ✔ Check for certifications (GIG, GFCO) for added safety. ✔ Use apps like Find Me Gluten Free to discover local GF-friendly spots.

Whether you're craving Italian, Asian, or classic American comfort food, these restaurants provide delicious and safe gluten-free dining experiences. Enjoy your meal with confidence!

[mywikiisblog]

Olive Garden Gluten Free Food | Safe Choices

Olive Garden offers a selection of gluten-sensitive menu items to accommodate guests who prefer or require gluten-free options. Here's a detailed overview of their offerings: 

1. Gluten-Sensitive Pasta Options 

Rotini Pasta: Made primarily from brown rice flour, this gluten-free rotini is prepared separately to prevent cross-contamination. Guests can pair it with various sauces: 

Marinara Sauce: A traditional tomato-based sauce seasoned with garlic and herbs. 

Meat Sauce: A hearty tomato sauce enriched with seasoned ground beef and Italian sausage. 

Alfredo Sauce: A creamy blend of butter, cream, and Parmesan cheese. 

2. Entrées 

Herb-Grilled Salmon: A fillet of salmon seasoned with Italian herbs and grilled to perfection. It's typically served with a side of parmesan garlic broccoli. 

6 oz. Sirloin Steak: A seasoned and grilled sirloin steak, accompanied by parmesan garlic broccoli. 

Grilled Chicken Parmigiana: Grilled chicken breasts topped with marinara sauce and melted mozzarella, served alongside gluten-free rotini pasta with marinara. 

3. Soups and Salads 

Zuppa Toscana: A creamy soup featuring spicy Italian sausage, kale, and potatoes. Note: While the soup itself is gluten-free, ensure that any accompanying items, like breadsticks, are avoided or substituted appropriately. 

Famous House Salad: A mix of lettuce, tomatoes, onions, olives, and pepperoncini, tossed with Olive Garden's signature Italian dressing. To make it gluten-sensitive, request the salad without croutons and confirm that the dressing is gluten-free, as formulations can vary. 

Important Considerations 

Cross-Contamination: The kitchens are not exclusively Olive Garden Gluten Free Food, so there's a potential risk of cross-contamination. Guests with celiac disease or severe gluten sensitivities should exercise caution. 

Communication: Always inform your server of your dietary needs. This allows the kitchen staff to take necessary precautions when preparing your meal. 

Menu Verification: Menu items and ingredients can change over time. It's advisable to consult the latest gluten-sensitive menu or speak directly with restaurant staff to ensure the most accurate information. 

[funkatello]

Why Is Sydney’s Italian Food Scene a Must-Try for Pasta Fans?

Pasta lovers should not miss Sydney's Italian cuisine scene because of its wide variety of real and authentic options. Pasta is served in a variety of ways in the city's restaurants: from inventive, contemporary versions to classic favorites like carbonara and bolognese. Refined components, such as recently harvested regional bounty and imported Italian mainstays, enhance every meal. The chefs’ talent in creating tasty sauces and handmade pasta guarantees a memorable dining experience. Sydney is a top destination for authentic Italian cuisine since its Italian restaurants have something to offer any pasta lover, whether they're searching for a fine dining experience or a casual dinner.

Find Sydney's Best Pasta Recipes

Foodies in Sydney are known for their varied culinary scene, with a particular fondness for Italian food. There are many of options in Sydney that offer traditional Italian flavors with a contemporary touch if you're searching for the best pasta. The Italian restaurants in this area provide something to satisfy any pasta lover, whether they're seeking a traditional dish or a more modern variation.

A Paradise for Pasta Lovers

Goodness counts when it comes to best pasta in Sydney. Many of the best Italian restaurants in the city specialize in freshly produced pasta, so every dish is perfectly textured and fresh. The attention to detail is apparent in every bite, from delicate ravioli loaded with seasonal vegetables to smooth ribbons of tagliatelle. Italian food's diversity is demonstrated by the sauces, which differ from rich, creamy to light, and spicy. Authentic Italian savors can be found in the heart of Sydney cheers to the careful preparation of classic dishes like lasagna, fettuccine alfredo, and spaghetti carbonara.

Sydney's Top Italian Restaurants

The best Italian food in Sydney proposals more than just pasta, even if it's a classic. A wide diversity of creative and traditional Italian cuisine are skillfully served at the city's Italian restaurants. Every meal, from the appetiser to the dessert, is prepared by the similar attention to authenticity and taste. Sydney's Italian cuisine scene proposals some of the best eating practices in the city, even if you're savoring a perfectly cooked risotto, a meaty osso buco, or a light and tasty caprese salad.

Use of fresh ingredients and true flavors

The dedication to using top-notch, fresh constituents is one of the things that makes Sydney's utmost pasta stand out. Traditional Italian staples like Parmigiano-Reggiano, San Marzano tomatoes, combine local produce and imported olive oils in numerous Italian restaurants located in Sydney. Bright, savory dishes that display the finest of together worlds are produced by fusing local and imported ingredients. Each meal is bursting with real Italian flavors thanks to the use of handmade pasta, slow-cooked sauces, and fresh herbs.

Wine Complements and Italian Warmth

Several eateries in Sydney offer carefully chosen wine lists with Italian and Australian varietals to go with the utmost Italian cuisine. Eating a meal is made more pleasant when the wine is paired perfectly through it. Sydney's Italian dining establishments are famous for their friendly service in addition to their excellent cuisine and wines. The observant service and cozy setting ensure a memorable dinner even if you're dining by companions or on a romantic evening out.

[smallbusinessesbiglegacies]

Local Restaurants Built on Small Town Charm

Viking Pizza and McGuiggan’s Pub  may not share all of the same menu items and follow similar design aesthetics, but they do encompass the same small town charm aspects that attract countless local residents daily. One specializes primarily in takeout serving pizza, salads, sandwiches and calzones and the other stems from Ireland serving comfort pub dishes in a cozy and warm environment. Despite Viking Pizza and McGuiggan’s Pub looking like polar opposites on the outside, they seem to inhabit numerous similar aspects that have turned them into all time towny favorites.

Viking Pizza- 34 Bedford St, East Bridgewater, MA

Located in the center of town, Viking Pizza is a local favorite for all EB residents. This hotspot is named after East Bridgewater’s beloved mascot, The Vikings, and emulates the town’s spirit in every way. For low prices ranging from $10-$20 for a meal, you’ll receive a lot of bang for your buck at Viking. Since 1988, Viking Pizza has made it easy for customers to enjoy their meal in comfort by offering quick delivery and takeout services as well as smaller in person dining options. With pizza being a prominent aspect in their name, it’s no surprise that pizza is their specialty dish. 

Viking Pizza offers 36 large specialty pizzas for the appropriate price of $16.95, as well as customizable options, and $3.50 giant slices of any pie you could dream of. Some of their most intriguing pizzas include the California BLT pizza - alfredo sauce, mozzarella, cheddar, tomatoes, bacon, and romaine lettuce with house dressing, as well as the Amore Pizza - white, mozzarella cheese, ricotta, and spinach and artichoke hearts, and their Pizza Spanko - white, mozzarella, cheddar, garlic, chopped spinach, red onion, gyro style beef, black olives and feta cheese crumbles. On top of their perfectly crafted pizzas, Viking offers a variety of calzones, salads, subs, sandwiches, chicken wings, french fries, quesadillas, wraps, gyros, pastas, and beverages. With their lengthy menu, you’re guaranteed to find something you like regardless of allergies or dietary preferences. Viking Pizza is the perfect option when you want an easy meal on the couch, on the go, or out on the town.

Although I love the amazing food Viking has to offer, I value the customer service even more. Like many other East Bridgewater residents, my family and I order takeout and delivery from Viking at least once a week (sometimes even more). Everytime we encounter an employee, they simply exude kindness and respect. Tony Mamouzellos, long time owner of Viking Pizza, even goes out of his way to make relationships with his patrons. Oftentimes, my family and I will have long and meaningful conversations with Mamouzellos when picking up our food, and will find out when we get home that he slipped in extra slices of pizza, calzones, and pockets of pita bread, free of charge. Even though the food at Viking Pizza is absolutely incredible, the staff and their kindness encourages us to keep coming back.

McGuiggan’s Pub - 546 Washington St, Whitman, MA

Inside the heart of Whitman, MA lies a small restaurant that simply exudes charm. McGuiggan’s Pub may be little with only fifteen tables and three hightops, but it is the perfect place to make memories. I can recall visiting the pub after countless dance recitals and birthday celebrations, and sitting down to enjoy the most consistently delicious bar pizza in the world. McGuiggan’s Pub is entirely Irish, from the name to the obsessive interior design. The pub is stacked full of shamrocks that will entice you to sit at the 54 foot mahogany bar and order a traditional Guinness out of their famous ‘boot’ glass. Not to mention, the staff is extremely friendly from the bartenders to the chefs, with two servers working the dining room at all times, and a host that greets you with a smile at the front door. Although, I may have a slight bias as hostessing at McGuiggan’s Pub was my first ever job. However, this provides me with all the more accuracy in my review.

Moving on to the dishes, you’re guaranteed to find at least one meal you like, with a five page long menu. My personal favorite dish of theirs is the classic cheese pizza, which is objectively the perfect size for one customer priced at just $8.75. The sauce to cheese ratio is unmatched by any other nearby pub which makes it a consistent crowd favorite. Another fan favorite is the traditional Irish shepherd’s pie. There’s something enlightening about the mashed potato and minced meat combination that patrons of McGuiggan’s Pub go crazy for, especially for the affordable price of $18.99.

Another interesting aspect of McGuiggan’s is the live music and bingo events they’re constantly holding. Every Friday and Saturday Night, the pub has local singers and bands perform live to bar and restaurant guests which instantly brings the restaurant’s spirits up. Although the performances usually start late at night around 8 or 9 p.m., the bar fills up fast with customers excited to enjoy their meal while receiving live entertainment. Not to mention, Wednesday nights McGuiggan’s holds SINGO competitions, in which an entertainer comes in and hosts bingo games with famous hit songs instead of calling out numbers. In my two years hostessing during SINGO nights, it’s safe to say Wednesdays are extremely packed, and customers of all ages go absolutely crazy for this game. Owner, Richard Rosen, guarantees a different experience at McGuiggan’s Pub than other nearby restaurants with numerous exciting aspects for his customers to enjoy. From the familiar comfort food, to the nightly entertainment and inviting environment, McGuiggan’s Pub is a charming local spot for both food and fun.

Despite only existing in the realm of Plymouth County, Viking Pizza and McGuiggan’s Pub have made a reputation for themselves based on their all around fantastic aspects. Whether you’re trying out the food, looking to socialize, or are in need of a fun night, Viking Pizza and McGuiggan’s Pub are the perfect restaurants for you.

[nothingxxgood]

Famous Restaurant Alfredo Sauce This is a much sought after recipe from a popular chain restaurant --my nephew worked there as a cook and gave it to me. 1 pinch garlic salt or to taste, 1 package dry fettuccine pasta, 1/2 cup butter, lemon pepper to taste, 3/4 cup half-and-half, 3/4 cup cream cheese

[worstrestaurantsinphilly]

Ralphs Restaurant

Located at 760 S 9th St, Philadelphia, PA 19147, this Italian restaurant is over 100 years old and touts itself as being the oldest Italian restaurant in America, but in reality it is not.

Rao's restaurant located on Pleasant Avenue in New York City is the oldest Italian restaurant in the United States which opened in 1896.

Ralph's restaurant was at one time an excellent restaurant providing authentic italian american cuisine  but as time passed and the restaurant was passed on from generation to generation and finally to Ralph’s grandchildren, Jimmy Rubino Jr. and Eddie Rubino who represent the fourth generation of owners and operators of the longtime family business, these keepers of the sacred name of Ralph's restaurant have turned an excellent Italian american restaurant  into a tourist trap for unsuspecting  patrons.

Most of the food items are drowned  in what taste like canned sauce to me,  and a lot of  the menu items have no taste

For example Ralph’s  Fettuccine Alfredo  tasted to me like egg noodles and was  a watery mix of milk with hardly any cheese, it was bland and tasteless.  I mean an Afredo is supposed to be made with Pecorino Romano cheese, cream, butter, garlic  and black pepper and of course  Fettuccine pasta.

Ralph’s famous Chicken Parmigiana tasted like two frozen chicken breasts that you  can buy at your local supermarket in the frozen food section. I ordered a side of spaghetti which was $8.00 extra. The Parmigiana and spaghetti  was tasteless and drowned in Ralph’s signature tomato sauce. This menu item cost $42.00.

The broiled Sausage with broccoli rabe and long hot peppers sauteed in garlic and olive oil, served over penne was to say the least disgusting. While the  sausage was fresh and cooked to order the rest of the dish was watery with mushy peppers and broccoli rabe and had no taste.

I ordered Calamari as an appetizer, It was my mistake because just about all restaurants that serve calamari serve it fried, but not Ralph’s; it tasted boiled, hard and drowned in their signature tomato sauce - inedible!

This was a disappointng dining experience because many of the reviews were favorable so it is possible it was just a bad night in the kitchen - MAYBE!

In My Opinion

In my opinion Ralph’s is not an old world restaurant it is just old and delapadated. Tables that are too small for patrons to comfortably enjoy their meal, poor service with extremely high prices for their offerings. I mean, the bill for a party of two, with appetizer, entree, two glasses of wine was over $175.00.

Ralph's restaurant is an overpriced restaurant serving below average food to unsuspecting patrons.  It is a restaurant living on its past reputation. Philadelphia has a lot of excellent Italian restaurants unfortunately in my opinion, Ralph’s is not one of them - PASS THIS ONE UP!

[alexandermaxblogs]

The Ultimate Comfort Food Takeout Guide for Cozy Evenings

What about having food takeout to make your evening cozy?

Okay, so how many date nights or special occasion evenings have you spent dinner-making in your kitchen while your peers spent such evenings in a great way courtesy of ordering in takeouts, sitting on their couches, Netflixing, chilling, and doing everything that a cozy evening requires? Hey, no judgment here, but don’t you think a change could spice up things for you?

I was also bogged down with the routines of preparing my evening meals, even on occasions when I should have simply let go and allowed myself to indulge in the beauty of an evening by going for food takeout.

This was until a friend working at a famous restaurant offering Mexican food near me encouraged me to throw away my apron and scroll through a food takeout guide she provided me to choose one that could deliver me ultimate comfort during my cozy evenings.

The guide exposed me to information on the best takeout restaurants near me, with the most enticing being those that offer Italian food near me and Japanese food delivery near me.

I have now made it a habit to go for food takeout when I have special occasion evenings or when I just want to experience ultimate comfort during cozy evenings.

Here is the ultimate guide to experiencing great evenings with food takeout

According to leading Hartford restaurants, the meal you order for takeout has a huge influence on the kind of comfort you will experience during the evening you want to use the food.

All the best takeout restaurants near me, including the Mexican and Italian food delivery restaurants near me, agree that the guide to ultimate comfort food takeout for cozy evenings must include the following food takeouts:

Portobello Mushrooms with Truffle Mash

It doesn’t matter whether you are vegetarian or not at the moment. Just try out portobello mushrooms with truffle mash and see whether you won’t make the switch after you eat them.

This favorite takeout meal tastes like steak, but instead, it is portobello mushrooms disguised alongside some super decadent truffle-infused mashed potatoes.

Marry Me Chicken

As the name suggests, you will experience ultimate comfort during your cozy evenings when you order Marry Me Chicken. It comes with sun-dried tomatoes, chicken thighs, and a creamy sauce, which are pretty much what you need to make your date night comfortable, cozy, and perfect.

Pasta with Savory Jack Sausage and Parmesan

If you have never done orecchiette, how about trying a takeout of it this evening? Ensure it is provided in a saucy butter sauce. I can confirm to you that you will never know it is actually plant-based jackfruit instead of sausage! Go ahead, indulge, and make your evening memorable!

Seared Scallops and Mushroom Risotto

This fancy scallop risotto recipe is a meal you should get at a restaurant for your anniversary. It will make the anniversary evening very memorable!

Butter-Basted Sirloin Steak

Steak is the go-to dish if you want to have a romantic dinner. You should go for some really fancy parsnip wedges to go with the steak instead of fries.

Fried Butternut Tacos

Butternut tacos not only look cute, but they are an awesome plant-based option for anyone who doesn’t eat meat. The recipe is 100 percent vegan and 100 delicious.

Other recipes known to spice up evenings

Other recipes you can takeout to spice up your evenings and deliver the ultimate comfort you desire include Pasta Primavera, Truffle Pizza, Sirloin Tip Roast, Lemon Rosemary Chicken, Honey Glazed Salmon, Korean BBQ Beef Bowls, Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash, and Classic Lasagna, among others.

Need help with more ultimate comfort food takeout ideas for cozy evenings?

Get in touch withGreater Hartford Menus for more ideas about how you can spice up your evenings with amazing food takeouts that guarantee you ultimate comfort.

[d12ney]

Recipe for Famous Restaurant Alfredo Sauce My nephew, who worked as a cook at a well-known chain restaurant, gave me this recipe, which is highly sought after.