
Based on 11,787 reviews
Scaddabush's calling card — pasta rolled and cut in-house daily, with noticeably better texture and bite than typical chain Italian; the specific preparations rotate but the quality is consistent
Crispy-fried risotto balls with a molten centre, a reliable crowd-pleaser that arrives piping hot as a starter
Pillowy potato gnocchi that benefits from the kitchen's fresh-pasta ethos — lighter than the dense leaden version you'd get at lower-tier Italian spots
A generous, well-executed classic — breaded cutlet, san marzano tomato, melted cheese — the kind of reliable anchor dish a busy Italian kitchen has to get right and Scaddabush generally does