tag:blogger.com,1999:blog-268673039593103049.post5199526995248352532..comments2009-03-21T16:26:25.477-04:00Comments on Type A Diversions: Restaurant Week Maine at Cinque TerreErinhttp://www.blogger.com/profile/14363115642440741950noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-268673039593103049.post-6669430766634695082009-03-21T15:44:00.000-04:002009-03-21T15:44:00.000-04:00I think it is also worth mentioning that in the wi...I think it is also worth mentioning that in the winter, or during colder weather there are terrible drafts that come on everytime someone opens the door. In a restaurant like this that is very poor indeed. I have also found the service to be quite variable!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-268673039593103049.post-38414928375533210952009-03-06T11:18:00.000-05:002009-03-06T11:18:00.000-05:00The bread was certainly not a highlight of the mea...The bread was certainly not a highlight of the meal - slices of stale foccacia served with olive oil. You are correct that with such bakeries as Standard & Scratch nearby, there is no excuse for local restaurants not to have great bread.Erinhttp://www.blogger.com/profile/14363115642440741950noreply@blogger.comtag:blogger.com,1999:blog-268673039593103049.post-50558806276559448052009-03-06T10:10:00.000-05:002009-03-06T10:10:00.000-05:00How was the bread? On our last visit there, while...How was the bread? On our last visit there, while the appetizers and entrees were great, the bread could have been a pre-sliced Italian loaf from Hannaford. A big disappointment in a town that boasts Standard among others. I was hoping it was a one-time supplier issue, but noticed the same bread on a subsequent visit to Vignola.Anonymousnoreply@blogger.com