Way too well done steak, crispy at some of the edges and rly hard to cut esp since they don't give you a steak knife. Sauce had a huatiao wine taste, making the whole dish feel asian. Fries were the last of their batch, so they were short, overly crunchy and rly salty. Bun was rly greasy but it seems like you can opt to change it to sth else. Also ordered a pork chop which was ok, and came with the same stubby salty fries. Like most of the other reviews, I rly don't get the draw of this place.

Interesting curly pasta but overcooked, too soft such that some fell apart just by scooping w a spoon.

Wish there were more mushrooms because most of the time i just felt like i was eating a slightly burnt grass patch.

Good with the super secret chili. Seasoned breadcrumbs were a nice touch until they lost their crunch like 20 seconds into the meal.

5/10 for food, 0 for service. Water from my own water bottle is considered an outside drink. Water is on the menu at 50 cents per class or $2.50 free flow. And the fryer in the kitchen was ticking away so loudly i was worried it'll explode any second. Still crew could say it's nothing to worry about. 10% service charge definitely not worth it.

Pork done 3 different ways: sliced, minced into a ball, and heavenly crumbles of lard. Meat had a v strong porky taste which some ppl may dislike.

Smokey robust marinara sauce coated everything evenly and complemented the pork and pasta well.

Fresh pasta had a nice bite, but the strands were too short to twirl nicely. Ended up with splats of sauce all over.

7/10, would have been 9/10 if the noodles were longer and less messy.