My wife and I are professionals who live in NYC and have travelled extensively throughout Europe; mostly Italy. We dine out in NY an average of 3 nights a week. We travel to Phx often and have an absolute favorite restaurant there. Marcellino Ristorante. Chef Marcellino's cuisine is brilliant and creative. You can't infuse such delicacies like saffron into your hand made fresh pasta and compare that to an american bowl of spaghetti and meat-balls! His pasta portions from my judgement is around 80 grams. The same served in Italy as your ""primo"" course after the antipasto and before the entree. His plate service is oversized to achieve presentation. Obviously there are people who do not understand that dining is an art. The American restaurant's version of quantity not quality has misinformed the public greatly of what cuisine really is as well as destroyed the beauty of food. I wish there were 100 Chefs like Marcellino in the world.
Pros: Appreciation for authenticity of cusine
Cons: stay home if you want chicken parm
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