A bountiful Mare Chiaro at Il Fornaio in Santa Clara.
So conditioned are we these days to thinking negatively about chains that we often dismiss them without a second thought.
But bigger doesn’t always mean mediocre or less personalized.
Case in point: Il Fornaio.
The Italian restaurant chain started in the Bay Area, but now has 23 establishments not only throughout California, but also in Colorado, Virginia, Washington and Nevada.
I admit I hadn’t dined at one in quite awhile, even if I’d always had fine experiences at them, including when I held my wedding rehearsal dinner at the San Francisco locale years ago.
So, when I was invited in to dine as a guest at the newest Il Fornaio, which opened last month in the new Santa Clara Square retail-residential complex, I knew it would be satisfying, but I honestly had forgotten just how good the food really can be.
After all, it may be a chain, but it takes the time and effort to make its own breads and pastas, which is no easy feat. And it does so exceptionally well.
Fetching a bottle of wine.
The Santa Clara restaurant is a huge 150-seat affair housed in a 6,200-square-foot building that has the air of a modern-day Tuscan farmhouse with soaring ceilings, weighty wood posts, a wide-open dining room, an open kitchen, and stylish glass-enclosed wine storage cases that reach to the ceiling and are accessible by a library ladder.
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When the newest Il Fornaio opened in November in Santa Clara, it made history in the company when it became the first of its 23 restaurants to debut with a female head chef at the helm.