The "Breadsticks" comprise my major objection to OG, no more than tubes of "store-bought light bread" dough, a threat to both palate and health. I'm particular when it comes to Italian food. 56 years ago, during my lat year in college, I lived and worked within a couple of blocks of a small Italian restaurant, operated by a former POW from Apulia. I was taking Italian, and spent extra time there, real food and real practice time. Then it was off to the Navy, and a chunk of the Winter of '62-'63, my ship in the old Brooklyn Navy Yard. Believe me, back then, between Brooklyn & Manhattan there were more & better Italian restaurants than in Rome. Then I spent 3 deployments to the 6th Fleet, much of the time in Italian Liberty Ports , from Genoa South to Sicily. My palate and pocketbook became well-educated when it came to modestly priced Italian food and wine, especially local seafood (although I still tremble at the amount of mussels I consumed in Taranto, where they were farmed adjacent to the outlet from the local "Cloaca Maxima"

Actually, given that it's giant chain, its locations designed to feed hundreds, and no one speaks or understands Italian, some of the offerings are better than expected. the wine are of modest quality, but modestly priced. I'll qualify that claim by admitting that on my Navy visits to Italy, I often drank "house" wines (often from barrels) which were priced around 640 lira (then $1) for a liter. We return often. I buy better wine in recent years, but continue to avoid the ostentation with which many modest varietals and names have been laden.