An Italian Buffet With More Than Pasta on the Plate

A plate here can start with tortellini in bacon sauce, take a turn through sausage with peppers and onions, and still leave room for a square of pizza or a spoonful of soup. This is an Italian buffet built for the pleasure of trying a little of everything rather than committing to one entrée.

The spread goes well beyond the familiar red-sauce pasta formula. Meatballs, breadsticks, vegetables and multiple pasta-and-sauce combinations share the line with chicken Parmesan, shrimp scampi, baked pork loin, crispy fish and eggplant Parmesan. The food is served hot and replenished through service, so a second pass can be as tempting as the first.

It works nicely for the diner who wants to sample widely, but it does not make a simple meal difficult. A child, or an adult with firm opinions about dinner, can build a plate around noodles, a preferred sauce and pizza while everybody else investigates the rest of the buffet.

The jalapeño-stuffed ravioli adds a welcome bit of personality to the pasta selection. It is the sort of item that can interrupt a careful plan to try everything else; a second helping is understandable.

Eggplant Parmesan gets attention for avoiding the mushy fate that can befall buffet eggplant. Its texture stays firm and balanced, while the pasta is properly cooked rather than dry, limp or overdone.

There are plenty of substantial choices for a plate that does not revolve around pasta. Sausage and peppers brings a savory, home-style note, chicken Parmesan is a dependable classic, and shrimp scampi offers a lighter seafood direction. The baked pork loin and crispy fish further widen the field, making the buffet less predictable than its Italian label might suggest.

Vegetarian dishes are identified on the buffet, and there are numerous vegetable-forward options to work into a meal. That matters at a family table, where one person may be headed for chicken Parmesan while another is looking for pasta, vegetables and meatless Italian dishes.

Some diners have also found vegan and gluten-free options, though anyone with a strict dietary need should confirm current selections and preparation details directly with the restaurant. A buffet changes naturally from one service period to another.

The dessert station includes the usual pleasant buffet temptations: cookies, cakes, chocolate cake and a small ice cream section. Those are easy enough to enjoy after a full plate, especially with children at the table.

The fresh crepes are a different matter. They are made to order and can be brought directly to the table, adding a small restaurant-style finale to a meal that otherwise begins at the serving line.

For birthdays, the staff have also created decorated dessert plates. It is a thoughtful touch for a birthday dinner, though the larger appeal is simply that dessert is not treated as an afterthought.

Inside, the dining room is roomy and comfortable, with tables and booths and a subtle Italian character rather than a heavily themed setting. The tone is relaxed enough for a casual weeknight meal but can also accommodate date nights, birthday dinners and larger family gatherings.

Even during busy periods, the room has generally been easy to talk in. There can be a little congestion around the buffet and dessert station when several people are making their rounds, but the dining area itself has space to settle in over another cup of something cold and one more small plate.

Table service continues alongside the self-serve format. Servers keep drinks refilled, clear used dishes promptly and can be helpful when a favored item is running low. In some cases, more of a requested buffet dish has been prepared and brought to the table.

The buffet format encourages sampling, but the kitchen and dining staff do not appear locked into a one-size-fits-all routine. Individual requests have sometimes received extra attention, including the preparation of a dish more commonly associated with dinner service during lunch.

That sort of accommodation should be viewed as a courtesy rather than a standing promise. Still, it suits the overall character of the meal: broad choice at the buffet, with people nearby who can help when the situation calls for it.

Free parking is available in a plentiful lot, and reservations have not generally been necessary. Dining is indoors, with both booth and table seating available.

The parking-lot access and entrance can be awkward for very large vehicles, including motorhomes or trucks pulling trailers. Near closing time, buffet availability can also narrow as the kitchen winds down and stops preparing additional food.

For most visits, the rhythm is pleasantly simple: pick a starting point, return for the dish that caught your attention, and leave room for a crepe.