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A stone's throw from the tony Uptown stretch of McKinney Avenue, this family-owned and operated Italian restaurant, named after a town in Italy, has been serving saucy fare since 1977. The current location, in a house with the outward appearance of a garden center, is the restaurant's second iteration, though it has the same flare of the first. Customers can still twirl homemade spaghetti from under a hefty Bolognese sauce or fork tortellini stuffed with veal and chicken under a cream sauce garnished with Parmesan. Shrimp Fra Diavolo over linguine can be relished on white tablecloth in a dark-wood dining room. In the nooks and crannies couples can be seen sharing one of Cremona's signature combo dinners. Fifty bucks gets two people lobster, steak and chicken -- the house red, frozen Bellinis or a Birra Moretti not included.
Abdallah's sells its pita bread not only at the store but also to many of the Middle Eastern restaurants and supermarkets in town. The bread here is large, about 12 inches in diameter. Six come in a package for the incredible price of $1.25. A whole-wheat version is available for $1.50. When toasted, the bread opens to form the perfect pocket, ready to be filled with your favorite falafel. Alternatively, you can tear off a piece and scoop up your favorite hummus or tabouleh. Even alone, the bread has a lot of flavor.
Who can say what's going to work in this business? Everyone says you can't make it without location, location, location, and then you find a place like Cremona. Down a dead-end street, tacked onto a dying ex-flea-market mall--why should this... More »
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