Maggiano’s Little Italy boasts numerous locations where they can host banquets, dinner meetings and other events, such as in King of Prussia, PA (left) and in Cherry Hill, NJ (right)
hours for a chance to dine family-style. With large portions of Italian-American fare, the restaurant was reminiscent of a Sunday night visit to an Italian grand- mother’s house. Simple recipes, authentic classics – some coaxed out of Italian grandmothers,mothers and aunts – went through trial-and-error until the chefs came up with the restaurant’s signature dishes.
After the success of the Chicago restau- rant, a second restaurant opened and two more locations opened in other Illinois towns in the next few years. The first Maggiano's Little Italy restaurant to open outside of Illinois was in McLean,VA.With great potential to succeed nationally, Brinker
International purchased
Maggiano’s in 1995. From there, Brinker grew Maggiano’s from four to nearly 50 locations across the country.
Maggiano’s main goal is to always make its guests feel special, whether they are celebrating a business occasion or a gath- ering of the family for an informal dinner. And just as every guest is a part of the fam-
28 January February 2015
ily atMaggiano’s,so are all of its employee teammates, whether they serve as wait- staff, in the kitchen,or any other capacity.
For a midday meal, the lunch menu is extensive and includes grilled chicken caprese salad bursting with fresh moz- zarella, tomatoes, cucumbers, Kalamata olives, red onions, garlic croutons and white balsamic vinaigrette, as well as grilled salmon salad with mixed greens, grape tomatoes, green beans, red onions, linguini crisps and balsamic honey mus- tard vinaigrette An array of sandwiches include: meatball, Italian grilled cheese and ham, chicken parmesan, honey mus- tard salmon club, grilled steak and more. Additional options include "Marco’s Meal for Two" and an assortment of delicious pastas that will help to make every meet- ing exceed expectations.
A fewof the dinner options are: linguini di mare filled with lobster, shrimp, mussels and clams with spicy tomato sauce; Chef Mann’s country-style pasta that consists of hand-twisted pasta, chicken and ricotta meatball, asparagus, sun-dried tomatoes,
garlic and white wine;Mom’s Lasagna cre- ated with crumbled meatballs and sausage, ricotta and marinara; and a four- cheese ravioli made with pesto alfredo sauce.
In addition, chicken is served numerous ways at Maggiano’s, including: chicken parmesan,marsala, piccata and francese, as well as several lighter menu versions. Seafood lovers will delight in the shrimp fra diavolo with hand-cut fettuccini, pan- seared shrimp,garlic, tomatoes and diavo- lo sauce; or the parmesan-crusted tilapia served with capers, tomatoes, fresh sage, lemon butter with spinach; or a balsamic- glazed salmon that’s cedar-baked with grilled asparagus. Those opting for beef will find beef tenderloin medallions com- plemented by portabellamushrooms,bal- samic cream sauce and garlic mashed potatoes;a Prime NewYork steak,which is a 16-ounce cut; a nine ounce center-cut filet mignon with Italian herbs and bal- samic onions, to name just a few.
The Mini Dessert Sampler at Maggiano’s offers an array of classic desserts in indi-
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84