Isn’t it great when you go to a restaurant and everything from beginning to end is great? Last Saturday we had just that experience.

We had been craving goat cheese pizza for a few weeks. I also desperately wanted a good bowl of soup. We knew that Graziano’s would satisfy both needs.

We called on our way there and were put on the wait list. About a minute after we arrived, our “wait” was up and we were seated. Our server was with us quickly, and our big bowls of mushroom soup soon followed. On a damp, cold Chicago evening, few things are as good as a bowl of soup with fresh rolls for dipping.

As we finished our soups, one big goat cheese pizza landed on our table. It also had roasted red peppers (an ingredient added, despite not being on the menu). The pizza was crispy and hot and tasty and just what I needed as a meal for that cold, damp night.

Our server was prompt, attentive and helpful. She was so good we felt compelled to compliment her and the entire experience to Steve Demet, co-owner. Demet was grateful for our words, but not surprised by his server or the meal.

Graziano’s has been one of my favorite places for years (I even reviewed it last year for eFlyer). Places like Graziano’s need to be applauded, especially during these tougher times. They do not scrimp on anything. No corners are cut. The service, the food, the atmosphere and even the prices are as good now as they have been throughout the years.

I believe there is a lot to be said about that idea. If more businesses followed that practice, things would be better. Too many businesses start to cut quality to save costs. This can become a never-ending cycle. Every business needs to watch its costs, but quality must not be taken for granted.

— John Wroblewski, distribution specialist