As a someone originally from New Rochelle, born and raised, who is so sad to see it virtually have become a shell of the great city it once was, there is hardly any restaurant life in New Rochelle. And when a half-decent food-place comes along everyone stuffing the joint may have less to do with the good food rather than the lack of quality southern Westchester dining.

But that does not excuse what sounds like an unappealing dining experience with the set up, no place for waiting patrons to sit or stand, the cramped quarters, the lack of a menu and thus no pricing, not to mention the lack of a freezer that Liz points out.

How do run a restaurant without a freezer? Does that mean you throw away ingredients and food not used immediately? Or does that mean that they are keeping some of the food too long in the refrigerator when it’s past its safe shelf-life use and taking a chance on their patrons’ gastrointestinal fortitude?

Let’s face it folks. People eat out for good food, but most of the time it is also because they are tired of cooking and/or ordering in. Therefore, in order to relax and see friends and family, the ambience is also important and built into the price of the menu. In this case, there isn’t even a printed menu so maybe that’s a clue of what to expect.

Otherwise, perhaps Spadaro’s should just run a take-out restaurant featuring gourmet delicacies or go into catering.

And since when is it okay for only two women to wait tables and bus tables for the whole joint?