5 I The Behrend Beacon Nunzi's Place: homemade Italian food By Chris Brown food & drink editor In a world where Italian food chain restaurants like Olive Garden, Fazoli's and Pizza Hut dominate. Nunzi's Place at 2330 E 38th St. remains a bastion for great. homemade food. Nunzi's Place is a family owned restaurant and has been open since 1953. It's a short drive from campus and is an ideal spot for students to get lunch or go on a date. The restaurant itself isn't much to look at: the parking lot is small and crumbling, the building is normal brick face and the ceil ing has water spots, but I've found that the best mom-and-pop joints aren't the most chic. It does have a nice homey Pennsylvanian feel, with an Italian mural on one wall, some black-and white photos of the Anunziatta family, and a wall dedicated to NASCAR. The waitstaff is small and overworked, so don't take what seems like their lack of interest as an insult, and just seat yourself, otherwise you will be waiting for a while like I was when I went there for the first time. Nunzi's has something to offer everyone with both American and Italian food. They have the usual appetizers like chicken wings and fries, but I did n't go there to for that, I wanted the complete Italian experience. I ordered the bruschetta a traditional appetizer found in many Italian restaurants. It was not anything spe cial, but still good. However. next time I go there I'm going to make sure I order it without cheese. it was put on a little too liberally and I'd rather just sprinkle my own parmesan on it myself. Nunzi's has a wide selection of homemade pastas, raviolis, sauces and pizzas to choose from. Their pastas range from Bruno ,s, Daily, Specials $ Friday, April 20 Grill (10 : .10-6:30) Fried scallops Lunch (10:30-2:30) Pizza logs Focaccia smoked stack sandwich Monday, April 23 Tuesday, April 24 Lunch (10:30-2:30) Lunch (10:30-2:30) BBQ Rib Sandwich Fried ravioli Chicken broccoli alfredo pasta Chicken Grill (10:30-6:30) Grill (10:30-6:30) Chicken club sandwich Soft stix pretzel bites Late Night (6:00-10:45) Late Night (6:00-10:45) Hot wings Pizza logs, MTO Nacho bar Meatball sandwich Wednsda A 1 ril 25 Lunch (10:30-2:30) Ham & Swiss sandwich General Tso's Chicken Grill (10:30-6:30) Mushroom swiss burgers Late Night (6:00-10:45) Stuffed pretzels, Chicken wraps T 1 rI Janet Niedenherger/THE 13EHREND BEACON Nunzi's Placeis a classic Italian eatery located on 2330 E 38th St. Janet Niedenberger/THE BEHREND BEACON ODD C c :fi DRILIAY the regular spaghetti and marinara to the exotic and unique with stuffed pasta with red lobster and vodka sauce. All of their meals are under $lO and makes Nunzi's an affordable option for all. This time around I chose the baked sausage ravioli with alfredo Florentine sauce. The sausage ravioli had a hint of red pepper and it mixed well with the light and cheesy sauce. The portions are big so I was able to save some for lunch the next day and it tasted just as good heated up. Each dinner platter conies with unlimited Italian bread baked at the International Bakery at 610 WlBth St (not only do they make great bread, hut they offer a wide selection of other baked goodies. and if you like their bread at Nunzi's defi nitely stop by the International chopped clams. Another good one would he half slab focaccia; it comes with a homemade pizza sauce, mozzarella and provolone. Nunzi's is a testament to the saying, "don't judge a hook by its cover. - It is the perfect place eat when you start miss ing that home cooked food as the semester winds down; it's affordable, the waitstaff is friendly, and most importantly. you're supporting the local economy when eating there. Thursda A Lunch (10:30-2:30) Pepperoni calzone, Philly steak sandwich Grill (10:30-6:30) Boneless chicken wings Late Night (6:00-10:45) Buffalo calzone, Chicken quessadilla M I X 1 0 0 L 1 0 G Y Bakery) If pasta isn't your forte. Nunzi's offer a great selection of subs and pizzas. Subs can he made to your specifications, though each addition al ingredient costs $1 so they can add up quickly. The pizzas vary as much as the pasta and none of them are over $ll. An interesting choice for the adventurous is the clam flatbread pizza. It's a hand rolled thin crust white pizza with olive oil, special sea- soiling, parmesan and ril 2 The Behrend Beacon does not condone underage drinking. Please drink responsibly. Don't drink and drive. Raising After a long week of classes, cele brating a birthday or just going out in general, many college students spend their time on the liquid strip. a.k.a. State Street. Being old enough to visit these establishments does not include the right to hehas e in any way one wants. In order to maintain order and civility in public places for those IlClk to the bar scene, these are some sug- gestions of lihation etiquette. When going to a har make sure to have your driver's license out. finless you know the people working at the bar, most places will card sou. It is their job to make sure that only legal patrons come in. If the) would he caught supplying alcohol to a minor. they would he subject to a 51.500 fine and in many cases lose their johs. By keeping that little piece of plastic at the read) vou will avoid hassle and keep everyone else in a good mood by keeping the line moving. On a hus) night. ordering a drink from the har is comparable to a kitten fighting its way in to its mother at feeding time. At no time is it worse than towards the end of a special. In order to avoid confrontation and keep the night fun, there are a few things to he done. If you do get to the bar. order for all your friends. They will he grateful and the people around you will he as well. Another option would he to make a new friend and ask the person So you want to eat out... When 1 got to work early one day. I decided to grab a quick bite and catch up on rely• reading. I had been working in the Renaissance Center on State Street, and tried to limit my distance. I had been craving gyros all week so I strolled h‘ the It's Greek to Me Restaurant and Bakery for a gyro. They had been closed for renovation. As I continued to walk around the street, I discovered a new Mediterranean restaurant called "Layallie. - The place has a causal ambiance—a combination between a fast-food joint and a cozy local eatery. The price range is S5-S9 for entrees and appetizers: $2-$5 for soup and dessert. At first, the price seems rea- Janet NiedenhergeriFFlE BEFIREND BEACON Despite what the sign says, It's Greek to me is closed for renovations sonable I placed my order for a gyro, which costs exactly $5.95. As college students. I know we all scramble for our pennies. So I look for all the bargains. With this being said, a minute later I noticed a sign which said "Two seven inch Philly Sandwiches for the Price of One on Tuesdays." It was a Tuesday. I quickly tried to change my order, but the woman behind the counter claimed it was too late. This was line: I know how these things go. When my food was done, the cook brought it to my table—a gesture I con sidered kind. As soon as I got my food, the cashier behind the counter (who took my order) proceeded to leave the restau rant. ~: ~~.," "I'm leaving for ten minutes and lock ing the doors," she declared. I assumed the statement was intended towards the cook, who seemed to be alright with her decision. So if I walked past the restau rant ten minutes later, it would have been closed. By Ben Raymond humor page editor By Prema Bangera contributing writer Friday, April 20, 2007 the Bar behind you \\ hat they want. At some point. someone \\. ill buy you a drink. It all tends to even out. Who know; \\ here the could lead you. When paving for drinks it is cus- tomars to leave a tip. Some of you could follow the Mr. Pink philosophy from the film Reseruoi/ Dogs and not tip at all. hut it V. ill make you an unpopular customer. It is not a requirement. hut mans times, the bar tenders remember who tips and who does not. 11 you are out for, say, quar ter draft night at Park Place, it will not hreak the hank to lease an extra quar ter here or there. It all comes doNA n to courtesy patience. and common sense courteous to vont servers and fellow bar d\\ If \ on hump into sonic one.\ ou should both apologize and go about \ our business. Ha\ ing patience is kes to a pleasant bar experience. Being patient in lines. Whether for the bathroom. the bar. or grabbing an Erie Dog from 01 Dogs, vou'll get there e entualk. The issue is common sense It is important to know your limits and drink within your limits. The average college student is on a limited budget, so offer to he the designated driver. If that doesn't work enter this number in your cell phone for the Erie Cab Company : ( 814 ) 455-4441. These suggestions may seem like no-brain ers hut keeping your head about you and exercising restraint will ensure more m,eekends of socializing in the har Ncene of Erie The employees' behavior was as strange as their food. The meat in the pro was extremely dry. It was packed with too many onions. The tzatziki sauce tasted more like ranch dressing. To top it all off. the gyro was about give irichei , vir., long. so you can o nly imagine no gry I was later. A had five-inch sandWth is not north six dollars. After I finished my food. I pulled out my hook to read for a little while. After reading for 10 minutes. the cashier walked over to me and said. "Just to let vou know. we're closing up... I was caught oft-guard and looked at my watch. It was six- fifteen. Oh. I thought you closed at eight We do, but it's so dead. So we're closimi early I wasn't offended. I'm still not. Llsuall. I understand when all employee wants to close up early at the end of the night—but two hours early is a bit much. I just find it inconvenient and unreliable. While I appreciate the diverse menu the restaurant offers, the quality of the food is questionable. Most ethnic restau rants in Erie. PA simply offer the popular and generic entrees. While Layallie sells Philly sandwiches, it also offers Dawali (grape leaves stuffed with rice, onions. garlic and ground beef). Kibbie dean beef shells mixed with cracked bulgar wheat and stuffed with spiced ground beef, roasted onions and pine nuts—all fired in peanut oil), etc. It also offers familiar dishes, such as hummus and tahouli. However, having a great menu doesn't mean great food. When a restau rant is local, it doesn't mean the employ ees can close or lock the doors when they please—this is called had business. Would I recommend a restaurant with had food and had service? What do you think?
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