Mirko Pasta

I took my brother-in-law there for dinner one evening when I was in visiting. I liked the a la carte presentation. You choose your pasta and then your sauce. You can pick a protein if you desire one. The pasta is homemade. I ordered the fettuccini with Alfredo sauce and it was amazing. My sister and brother-in-law are both chefs trained at the Culinary Institute of America and knows good food. They said that I would enjoy it and they were right.

Awesome! The staff is always friendly, courteous and helpful. The food is always fresh and delicious. It is very affordable with most entree's under $9.00

When the original Mirko Pasta in Watkinsville was first opened by Mirko Di Giacomantonio, it was spectacular, fresh, and unique.  The menu was fresh, seasonal, and changed depending on the seasons and what was locally available.  And on top of everything else, the quality was always incredible... virtually every dish I ate was one of the best I'd ever had.

Now that the restaurant has been franchised, the menu has been standardized. Although parts of the menu do change from season to season, the fresh spontaneity of the original has been lost, in my opinion.

It might just be my perspective, as well, but I think the high quality of the food has suffered, as well.  Maybe it's because the founder is no longer in the restaurant every day, making sure the food rises to the level of quality he expects.  Maybe it's because the franchising process has standardized everything and made it a little more bland.  

For whatever the reason, however, the Mirko of today is a shadow of its former self.  It's still above average, but it used to be spectacular... and that's a shame.