It has been a while since I have visited an Old Spaghetti Factory location. Therefore, this visit today holds a sense of nostalgia for me. I remember the Old Spaghetti Factory as one of the first restaurants that I had a “grown up” meal at, one without my parents and just myself with my friends.
In my youth, this was a great option for an inexpensive meal. You had the ability to get a free appetizer and dessert by purchasing any one of their entrées. Back then a plate of their pasta was just under $15. Times have changed and the prices have increased, but this meal deal still remains the same.
I contemplated ordering my once “usual” of minestrone soup, their “potpourri”, which was three sauces in one pasta dish, allowing you to essentially have three different flavours on a plate; and their iconic spumoni ice cream.
However, when it came time to place my order, I decided to go off script and order based on what my adult pallet wanted today. As opposed to the best deal, with the most food for less, that I use to practice.
We arrived in time for happy hour, between 2-5pm daily, so decided to indulge in a few appetizers from that menu to start. I don’t recall the Old Spaghetti Factory ever having one.
It was wine, beers, and highballs on discount at $5-7. Plus popular appetizers like their Mozzarella Triangles, Calabrian Chili Prawns, and Parmesan Sweet Potato Fries priced between $8-11.
We went for the Chicken Wings and Calamari, both at the higher end of the above mentioned price range. This was in consideration of my host and her dairy sensitivity. Although, both appetizers do come with a cream-base dipping sauce, that I was more than happy to offer my services to help finish it.
Tzatziki with breaded and fried calamari rings and a blue cheese ranch with Buffalo flavoured hot wings. Both of which were exactly as expected from this casual chain restaurant.
Moving on to our main meal, we started with the option of either soup or salad. My companion enjoyed the dairy-free minestrone with its tangy tomato broth, and chunks of noodle and vegetable in between.
I got the soup upgrade and enjoyed their New England style clam chowder with chunks of potato, bits of clam, bacon, and some veggies. It was dense and on the heavier creamy side, so I found myself reaching out for some bread.
Also, complementary with any entrée order is a loaf of their individual french bread and a side of their spreadable whipped garlic butter. Long ago I remember the bread on a board coming with both regular butter and garlic butter. Two spreads in dishes that fit into the empty recesses of the board. Today it was plenty of garlic to spread generously. I had forgotten how good this butter was. It had me cutting up slices, well after the loaf had cooled, and it was no longer warm and toasty, like how it came to table.
As for entrées my host, got the clam linguine as one of the only non-dairy options on the menu. She couldn’t have any of the Parmesan on top of it. That was a shame, because it probably would have increased its interest and given the plate some much-needed salt and attention.
I was craving protein so got the 8 ounce New York Steak. Sadly, it was dryer and tougher than the medium rare I had asked for. Although I was not surprised. The steak could have used more seasoning or a gravy to add character and moisture. It came with either a side of red sauce spaghetti or fries. I wasn’t in the mood for soft pasta, so chose the crispy potato sticks instead, and was happy with this side to nibble on.
It was nice to also have mushrooms as a side for textural and eating interest. However, I found it bland and in need of some spice and seasoning, much like the steak itself. In hindsight, I should have use the above mentioned garlic butter to remedy my disappointment. Or at least ask for some salt and pepper to season to my taste.
Sadly, I was the only one who could have any of the desserts. The standard is a scoop of spumoni ice cream. Traditionally it is pistachio, vanilla, and cherry to mimic the Italian flag. Here, they have a blend pistachio, chocolate, and vanilla. Truthfully I only like the pistachio and vanilla, so eat around the chocolate that overpowers the other two more gentler flavours.
The restaurant was kind enough to offer my guest a dish of sliced fruit as something sweet and dairy-free to end her set meal on.
In general, I have no complaints. The food is as I remembered it to be, and exactly as I expected. This was a blast from the past and it is nice to know that a whole new generation of young adults get to enjoy the same combo of food and value pricing.
Old Spaghetti Factory Gastown
53 Water St, Vancouver, BC V6B 1A1
(604) 684-1288
oldspaghettifactory.ca
