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Carmine's Restaurant Review: Old-fashioned looking (a little like Nonna's kitchen) Carmine’s can seat up to 700 people and offers attentive and speedy service --- and all the food is made from scratch. For example, the cooks boil veal bones for hours to make the stock for the Marsala sauce that converts plain chicken cutlets into a succulent treat. Indeed, even the breads --- don’t skip the ciabatta --- are made fresh as well. Posted on the blackboard, and also available as handouts, the menu focuses on old-style cooking, and everything is served family-style. Best choices? Try the stuffed mushrooms as starters, and then swing into the chicken Marsala and a pasta dish --- the rigatoni with meatballs is a fine choice. Even if you can’t spare the calories, order the Italian cheesecake; but then again, there’s also the over-the-top banana split called the “Titanic” to consider. The restaurant accepts walk-ins, but considering its popularity (and also because VIPs routinely dine here) it’s best to make a reservation.