"Here at Tasting Table, our goal is to celebrate good food and the folks who enjoy it. When Anthony Bourdain defended a small-town restaurant critic who caught pretentious backlash for loving Olive Garden, we felt that. The casual dining chain champions accessibility, but not at the expense of compromising quality. Anyone who's ever seen an episode of "Restaurant Impossible" (or had the character-building experience of working in a professional kitchen) has likely had their suspicions piqued over more than a few industry practices."
"As Tookes tells us, O.G.'s iconic Alfredo is a honed staple of the restaurant's kitchen arsenal, comprising parmesan cheese, salt, pepper, garlic, starch, milk, heavy cream, and butter, cooked over indirect steam heat in a double-boiler to prevent breaking. He says, "We make our marinara sauce in large batches, but the Alfredo we're making fresh consistently throughout the day." In short, there's a reason why Olive Garden's Alfredo"
Olive Garden makes its Alfredo sauce from scratch every day using parmesan cheese, salt, pepper, garlic, starch, milk, heavy cream, and butter. The sauce is cooked over indirect steam heat in a double-boiler to prevent breaking. Marinara sauce is produced in large batches while Alfredo is prepared fresh consistently throughout service. Chicken fettuccine Alfredo ranks among the restaurant's best dishes and scored highly in popular pasta rankings. A typical entree price noted in Queens, NY is $17.49 and includes a side salad or soup. The chain emphasizes accessibility without compromising quality.
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