By Jane Feehan
Another example: I ordered marinara sauce a few meals ago at an Italian place I used to dine at (and enjoy). It didn't resemble their former version or any that I've seen or eaten elsewhere. This is a staple of any Italian restaurant. And the pasta was mush. Something happened here and it wasn't a bad night. How can the basics be served like this? Is a dirty, sticky salt shaker a sign of a bad night? No quality control. I won't be back.