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Carrabbas Italian Grille: "Franchise Italian" Top 5 Page for this destination United States of America Restaurant Tip by grandmaR

United States of America Restaurants: 341 reviews and 660 photos

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This is apparently another chain that I hadn't heard about. The website says:

"Restaurant Size: 6,300 square feet including dining room and bar area seating approximately 246 guests. Patio areas available.

"Interior Design: Earth-toned colors and warm, welcoming decor featuring vintage and contemporary Carrabba family photographs, and memorabilia. "

They do have photos of the family all over the place.

"Exterior Design: A lush rooftop garden complete with trees, shrubs and flowering vines. "

That's kind of what I remember too.

The photo was taken from my car in a traffic jam on US Route 301. I haven't eaten at this Carrabbas - I think it is new. I don't remember seeing it before.

Favorite Dish: Dinner for the two of us with tax and tip was $36.78 I don't remember what I had. Probably pasta. This is what the website says:

"Calamari, chicken marsala, steamed mussels, homemade lasagne and pizza baked in a wood-fired oven; unique pasta with a variety of homemade sauces and fresh fish, seafood and meats cooked over a wood-fired grill. "

Pasta Specialties

Tagliarini Picchi Pacchiu
Fine pasta in a sauce of crushed tomatoes, garlic, olive oil and basil - add chicken or shrimp

Delicate half moon ravioli stuffed with chicken, ricotta and spinach in a tomato cream sauce

Pasta Carrabba
Fettuccine alfredo tossed with grilled chicken, saut?ed mushrooms and peas

Rigatoni Campagnolo
Italian sausage, peppers and caprino cheese in a pomodoro sauce

Pasta Weesie
Shrimp sauted in a garlic, lemon butter, white wine sauce with saut?ed mushrooms and scallions, served over fettuccine alfredo

Scampi Damian
Shrimp sauted with garlic, white wine, herbs and lemon butter, served over linguine

Price Comparison: about average
Phone: (813) 288-8286 ext. 2106
Price: US$11-20
Rating: 3
Theme: Italian

Review Helpfulness: 3.5 out of 5 stars

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  • Updated Apr 4, 2011
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