Yanuzzi's

Friday night special: Broiled Sea Scallops (6 to the order)! The best I've had! Absolutely yummy 😋

Not the worst Italian food I've eaten but close. Everything overcooked and barely warm. Salad drowned in dressing so the lettuce was wet and limp. Our waitress was nowhere to be found for most of our visit. Overall, not a place we would visit again.

3 of the 5 meals were done to perfection. The Porterhouse Med Rare and 2 Filets Med were great. The other 2 Filets were supposed to be Med and they were well done and dry. Couldn't eat them. They made it right and took off the bill. The salads and garlic bread was outstanding as always. I liked the easy parking out back. Waitress could have been a little more attentive. Our steaks sat for awhile before she came over to see how everything was. Nevertheless, 4 stars as they made things right.

I fell like i stepped back into the eighties. The atmosphere and overall feeling felt lacking. This is supposed to be a primarily Italian neighborhood but I was surprised by the lack of zeal and flavor of the food. The experience was negligible, I think I get better sauce (or gravy) from a jar. Service was the best and I didn’t have to wait for a thing. Just plain disappointed in the food! From now on if I want meat sauce, I’ll make it myself. Sorry, it was recommended and so promising…

The salad and garlic bread were pretty sad. Bagged iceberg and a loaf of bread with no real flavor or character. Everyone agreed the pasta dishes were very salty and also lacked flavor. Just no soul... The atmosphere was similar, very much felt like a hotel banquet hall. Lots of wasted space in the floor plan that just made it seem like the atmosphere and table arrangements was an afterthought. The service was good, we were seated quickly and the server was knowledgeable and friendly, she stayed on top of drinks and checked in regularly. Overall, it feels like many other restaurants in the Valley, trying to be everything but doing nothing well. If it's Italian, you don't need a cheeseburger or wings on your menu. Your portions don't need to be enormous. Cut back on the options and the siz