Review: Mama D's Italian Kitchen Brings Customers Back to the Old Country

Mama D's Italian Kitchen really does feel like one. From the outside, the store front is rather unassuming. However, the black and white checkerboard floor and wooden dinette sets peppered around the space really make the cozy restaurant feel less like your typical Italian eatery and more like your Italian grandmother's kitchen.

There was no wait time to be seated and we were greeted promptly by our waitress.  To start, Mama D's offers its guests freshly baked bread topped with herbs and parmesan cheese, and served with a side of garlic and oil. The waitress was friendly and knowledgeable, informing guests about the night's special.

Each Wednesday is Chicken Night, when, for $15.95, diners can enjoy a house salad, chicken entrée of their choice, and a slice of cheesecake for dessert.

The wine list was very reasonable and boasted wines ranging from White Zinfandel to Chianti. Prices ranged from $5.95 to $10 for a glass, and $21 to $43 for a bottle.

The first dish was a portion of six baked clams, served whole with fresh herbs and savory bread crumbs and a side of lemon ($7.95). My guest and I also enjoyed a fresh house salad tossed with iceberg and romaine lettuce, tomato, carrots, cucumbers and shredded mozzarella (served with balsamic vinaigrette on the side).  Other appetizers include Mama D's Bruchetta ($5.95) and Stuffed Mushrooms ($6.95).

The starters were generously portioned, but left enough room for the main courses. The chicken parmesan was sautéed and topped with zesty marinara and fresh mozzarella, and came with a generous side of angel hair pasta ($13.95). 

Mama D's no-nonsense yet very thorough menu covers all the Italian basics including Veal Marsala ($16.95) and Baked Ziti ($9.95), while still offering a few original dishes such as Mama D's Original Pink Sauce - a flavorful blend of cream and marinara sauces which came over al dente penne pasta ($12.95).

To finish, the waitress brought out fresh coffee and a plain slice of cheesecake. The dish was decorated with two dollops of whipped cream and drizzled with raspberry sauce perfect for dipping.

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