DiNapoli's Firehouse — Restaurant in Barstow

My husband and I went to this place taking along our newborn child. We were placed in the corner booth which is a tight and cramped place. The hostess advised us of moving the table to better our chances of not feeling squished and uncomfortable. The table was very heavy and hard to move. The neon lights were flickering a lot and since they are all over the wall it was a little too much to try and concentrate. Our server was very polite but the acoustics our whatever in the place make it very hard to hear or listen to anyone I was practically shouting at the poor woman when it came to order anything. For appetizers we ordered the Calamari. I love Calamari and their menu insists that everything is fresh. But sadly the calamari was chewy and very rubbery with absolutely no taste. It wasn't fresh at all sadly it was absolutely frozen. The breading was heavily seasoned and the calamari was like eating an onion ring slash mozarella stick with absolutely no taste and terrible texture. The sauce that was served with it was good but not something I would combine with Calamari. I had ordered the spaghetti with meatballs. It comes with a salad which I ordered with Italian dressing. The dressing was like no other Italian dressing it was like a Catalina, Ketchup, Italian mix. Very gross and just not good at all. My husband ordered a sausage pizza when the waitress had set it down it looked good but however was barely sliced and once my husband attempted to pick up a slice he had to seperate it himself and ended up tearing the pizza awkwardly. As he lifted a slice onto his plate all of the ingrediants fell directly off the dough was very limp and soggy. I had had enough of this place I can understand being busy and it was a Friday night but whoever is in that kitchen should stay away from it. The only thing I liked was the service from our server and hostess. Reluctantly upon recieving our limp pizza that was the last straw I didnt even take a bite out of my spaghetti for fear of something else going wrong. We walked up to the hostess desk and wished to pay. Our server approached asked if she had done anything wrong we exclaimed it was the poor quality food and we knew it wasnt her fault. She immediately rang up our order leaving out the pizza and spaghetti meal, without inquiring anything further. Which felt like she was used to this. We thanked her and of course gave her a tip knowing the food quality wasnt her fault and left. I wouldn't recommend this place to my worst enemy. The decor, noise, and terrible food were a waste of...

This review is for the New York Big Cheese Pizza - it does not entail anything about the service, decor or attitudes of the people involved. I've had the New York Big Cheese three times now, the first time I ordered it was not because I was feeding a lot of people but because I review pizza professionally when I'm not offering my content for free on platforms like this

Anyway, the cheese and sauce were a 4/5 and there is a distinction between 3/5 and 4/5 that more than just the one increment represented in the fraction (we will get into that later) This is 2/3rd of the quotient for evaluating pizza. Why did I go back for a second and a third pizza despite 2/3rds of the pizza receiving a grade of 4/5 (80% - the equivalent of a B in the American education system) - I went back because the pizza was baked to a 5/5 perfection in an area where good pizza is either made at home or 100-150 miles away.

Anyway, today I went back for a third one. This Pizza was not baked to perfection, I opened the box to find that pizza looked like it had been dropped or mishandled (see the picture, certainly not what you want to see when you open the box to your pizza). There were thin spots around the center of the pizza which is the mark of an amateur dough handler. 2/3 is too low a rate of consistency for me to ever return for a $32.31 pizza. I price that is exactly $2 more for pizza that I travel 150 miles for

That is why I am giving them 3 stars for their work on the New York Big Cheese Pizza. 3/5 = 60% which is the closest rating we can get to 66.666% which is generously fair for the 2/3rd rate of consistency at excelling at 1/3rd of the criteria for the evaluation of good pizza

66.666% is. Passing grade in the American education system - and it will certainly get you by in an area where you have the brightest sign and good pizza is either 100 miles or 150 miles away. This is not a landmark for pizza lovers, it just another stop for the Sysco delivery truck

(My reviews are my property and may be found elsewhere as they are not exclusive to...

Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi ('Roman pasta') by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the pasta in broth or water and adds butter, "good cheese" (the variety is not specified) and "sweet spices".8]

Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro"[3 in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro" to the fettuccine when mixing it together for her.911] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called "Alfredo", in 1914 on the via della Scrofa in central Rome.

The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.[12

In 1943, during the war, di Lelio sold the restaurant to two of his waiters.[14] In 1950, with his son Armando, Alfredo di Lelio opened a new restaurant in piazza Augusto Imperatore, Alfredo all'Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous "gold cutlery"[3] said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks in gratitude for Alfredo's hospitality. The two restaurants competed vigorously, with escalating puffery: "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real...