Johnny Carino's Ammon ID

James Grimm

Good place for pasta. This time around I had the 2 meat platter with ribs and brisket, salad and fries. The fries were not bad. Salad had a weird taste to it. The brisket was easily the worst I've had. The BBQ sauce on the ribs had me wiping it off. Too strong. This a good place for pasta. Meat dishes, not so much.

J Mang

Food was vastly below our expectations for the amount of money we spent. The staff was also very unprofessional, both in the way they dressed, presented themselves, and took care of us. This happened on a Friday night. When we initially walked in, we were hit by this odd antique store smell. The waitress that took care of us completely blew us off. I was literally in the process of asking her for more water when she turned around and walked off. I'm sure, or I'm at least hoping, this wasn't intentional but it definitely showed a lack of attentiveness and desire to do a good job. When we received our food the chicken was rubbery and the squash tasted like propane... How on earth does that even happen?? The one thing I would say that was good was the garlic bread, but that only came after asking for it. Honestly, if you don't want to serve it then don't offer it along with the meal. Another thing I noticed as I looked out the window was how dirty the window and window pane was! This review may sound whiny but after experiencing each one of these things it added up to us having a pretty poor experience. I used to love coming here and haven't been here for a few years, so it's sad to see that things have gone down hill. I don't know what the reason is for this decline, but one thing is for sure, they need to fix some things before I come back here and blow another 40 bucks.

IdahoEarl

I had previously reviewed Johnny Carino's and recommended it with just a few reservations. Last week, however, they served me the worst plate of food I have ever had in a restaurant. The menu offered an entree called "grilled shrimp." What I received was about six or seven "tiny shrimp" (those are the shrimp that are each about the size of a pinto bean and are sometimes tossed in salads) that had been heavily oiled and slightly warmed. I was simply stunned that a restaurant could place that plate before customer and --- with a straight face --- call it "grilled shrimp."