Carrabba's Italian Grill

Reviews

• SB

  Safia Brown

  3 days ago
  1.0
  The eggplant Parmigiano is awful. It is a tiny portion of dry overbreaded barely any eggplant at all.The best thing about this dish is that it was tiny and I didn't have to have to eat anymore of it at that price point. Yuk
• MM

  Mikayla

  May 13, 2026
  2.0
  How can you have 20+ people in the kitchen, 5 hostesses at the front, less than 10 tables seated, and 12+ servers running around, and it still takes nearly 45 minutes to bring food out? Bad management. Won’t be going here again. Shame. Our server was super nice, though. Even he was upset it took so long for our food.
• FV

  fabiola vega

  May 10, 2026
  5.0
  We had Kailene as our server and she was amazing! She was very attentive and had an excellent customer service. The food was great and we would certainly come back again and have her as our server again.
• KP

  Katie Pappy

  May 5, 2026
  1.0
  My family of 4 went to Carrabbas for the first time in about 10 years. We sat down at 815 tonight for dinner. We were sat quickly and efficiently and the hostess was nice. Once we were sat we reviewed the menu without any further acknowledgment from any staff. Wait staff passed us several times without even eye contact. After 10-12 minutes we left. All it would have taken was someone stopping to say they would be with us soon or in a few minutes or anything at all. Very disappointed.
• NG

  Nicholas Gonzales

  May 3, 2026
  5.0
  Upon my arrival at the host station, I was promptly and cordially received by the maître d'hôtel, whose demeanor was impeccably affable and welcoming. The Caesar salad presented as a superlative iteration of the classic—the Romaine lettuce possessed a remarkable crispness and verisimilitude of freshness, while the dressing exhibited a masterful equilibrium of umami, acidity, and seasoning. The entrée I selected was executed with commendable technical precision: the chicken remained succulently moist, its seasoning applied with judicious harmony. Accompanying mashed potatoes conveyed an unequivocally artisanal provenance—wholly devoid of the textural uniformity and insipidity characteristic of powdered, reconstituted alternatives. Furthermore, the complimentary bread bestowed prior to the meal was pleasantly fresh, displaying a tender crumb and subtle yeasted aroma, rather than the stale desiccation one so often encounters. In summation, the establishment surpassed a litany of modest expectations, demonstrating a laudable commitment to quality across both complementary and core offerings.