It reminds me of the Seinfeld episode on "Soup Kitchen." At the Eatalian there is absolutely no changes or substitutions to the menu. The chef wants you to experience an authentic Italian restaurant experience. The one photo that is missing is a photo of the extensive gelato selection.
Cheese, pasta, pastry, and gelato are all made on-site. This restaurant alone might keep me from returning to the Bakken. We went about 10:30 Saturday morning for thin-crust pizza. After 11:30 on weekends it starts getting busy. For dinner weekend evenings, a 45-minute wait. Recession? What recession? The prices are very, very reasonable. In fact, comparable to dinners in the Bakken.
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