The little girl might have cooked this. Take my opinion with a grain of salt. My review is subject to change (invite me back and I will change my review based upon the next incounter). I will remove my post once mgt contacts me. I put this out there so you had critical feedback. I refused to have my plate removed from the bill as I have worked in kitchens, watched the books and know the margins. 25% was because although it was only your 2nd day, you were honest and helpful! Second is because if you can't tip stay at home to eat (no, you can't get pizza delivered without tipping) Disclaimer. They have only been open for 1 month, and I'm critical, having worked in kitchens and still love the art of creating for those I love. I know 1 person in the back of the house and want you to know this is not a personal beef. Just honest opinion intended to help you grow. There is a difference between Key lime and Pistachio martinis. Slow, inaccurate, underfilled, but tasty! Food, Hmmmm, 2.5/10 You have a ways to go to compare to Fazoli's. If you're over 75 and lack melanin, you'll love the food! First, any Italian would have a coranary about the overcooked pasta (my wife lived in Italy & bit her tongue, my moms last name is Grandinetti, and I refused to eat the dish). The pasta & salsiccia was bland and lacked depth. This is primarily due to a lack of salt and seasoning (taste what you serve). Select a better sausage or add fennel, red pepper and rosemary to the existing. A bit of panchetta fried with the spinach would work wonders as well to expand the base. Can whatever parmesan was used. Pony up and get a block of Reggiano, shave it. Fresh herbs would be commensurate with the price point. Brussel sprouts: Only item that was seasoned well. Still, non-edible, mushy. This tasted like speed cooking gone wrong. Only time I've seen something like this was over boiling then pan searing. You would have been better off microwaving them them, coat in oil, season, and air fry. Or better yet 400° roast them. (The # of tops being set and kitchen space does not likely allow for this). What's with the salty (diced?) rosted Veg? I know it cooks faster diced, but that's not the price point you're serving at. Synopsis: Sample what you serve until you have unconscious competency. Standardization is key. Methods must match pricepoint or if using speed methods then deliver the same product quality. Limit tables to a number the front & back of the house can serve well. Then, build speed and efficiency. I would start by seating 1/2 to 3/4 the number of guests. 1 week

Unfortunately, the food was terrible. The atmosphere is nice, the drinks were good. But from being seated, it took an hour and fifteen minutes to get our entrees. When my pasta came out, it had virtually no sauce, the pasta was cooked to a unsatisfying mush, and the sausage chunks were revoltingly salty. When I pay $20-25 for a pasta entree, I expect most of the basics to be done right. None were. Other members of my group felt the same way about their dishes. If they sped up the service pace and nailed down the basics for pasta, this could be a nice spot. At the moment, it isn’t.

I've been to La Ragazza twice now and each time they have surprised me. The staff were incredibly friendly, the ambience is authentic, the food is delicious (would recommend the Tuscan Chicken Pasta), and the drinks, while a little pricey; are unique, creative and well worth it. I'll be visiting again on my next business trip in the area.

Had a delightful lunch celebrating a friends birthday. The atmosphere was relaxing and conducive to conversation. The back room has wonderful views of the Mississippi River. The Caprese salad was plentiful and excellent (and I am not a big salad person). In fact, I chose to finish the salad as I was not super hungry and take my pasta home for dinner. The creamy sausage Tuscan pasta with white sauce was excellent and a nice change from tomato or Alfredo sauces often served. And the dessert…it is a unique and yummy surprise. Both the service and the prices were great. Can’t wait to go back.!

My spouse and I stopped here to get some food on our way to the Buffalo Bill Museum and it was a wonderful location to have a little date at! The food was wonderful and we both enjoyed our glasses of Rossini! The Tuscan chicken pasta was perfect! Highly recommend to anybody traveling through the area!

Food is overly salty. Pasta is over cooked. Bread was stale and hard as a rock. My daughter had a hair in her salad. They need to add music to the back room and consider turning off the fans on the ceiling in the front room (it’s winter). Wedge salad is ok but hit or miss on the amount of dressing it has. Staff seems annoyed if you ask for anything and food needs to be paced out so entree doesn’t arrive at the same time as salad. The tables are tiny and can’t accommodate all the plates. Consider offering a kid friendly menu.

Ok food and wine list. We didn't have a reservation and secured a table for two. It felt like we were part of another table. They even thanked us for being "part" of their table when we left. Service was ok, nothing special. Food was ok, not amazing.

My favorite restaurant experience I’ve had! Ma and I had a seat by the river and the service and food was impeccable! Stunning plating, and the tart we took to go was heavenly.