The Guest Writer Blog Series is a weekly portion of the Central Blog. Each month we get insight from those in the company about events, experiences, food and more. Continuing on from August into September, we continue to look into our staff’s memorable or extraordinary dining experiences from around the country.
Maggiano’s is open for lunch and dinner and is great for any party size.
“I’ve seen both groups and couples there,” Dixon says. “It’s good for all groups.”
For parties of four or more, they offer family style dining.
Maggiano’s menu has a selection of soups, salads, pastas, chicken, seafood, veal, beef and pork with the average price ranging from $12 to $20 per person.
They also have a variety of desserts from N.Y. Style Cheesecake and Crème Brulee to Chocolate Zuccotto Cake and Vanilla Bean Ice Cream ranging from $3.50 to $9.95.
When Dixon visits Maggiano’s, she usually has “Mom’s Lasagna,” which comes in both marinara and meat sauce. This lasagna is made of pasta sheets layered with Ricotta cheese, crumbled meatballs, Italian sausage and marinara. It’s topped with Provolone cheese and your sauce of choice (meat or marinara).
“Everything is great from start to finish, food and service,” Dixon says.
Dixon describes the environment as very comfortable.
“It’s kind of elegant, but relaxing.”
Maggiano’s also brings their atmosphere and food to any location with carryout and delivery.
“Our philosophy is a simple one,” their website says. “When you don’t come to our place, we bring the best of everything to yours and set it all up for you. Food. Plates. Utensils. Everything. The only thing you need to do is enjoy a fresh-made Italian feast with family, friends or co-workers.”
For those who have never been, Dixon recommends looking into the current promotion where you can take home another entree at no additional cost.
“We recently introduced an old Italian tradition!” Maggiano’s says on their Facebook page. “Come in and try one of our ‘Classic Pastas’ and we will send you home with another for tomorrow, compliments of the Chef!”