Buca di Beppo, or “Joe’s Basement,” perfectly embodies America’s perception of the classic Italian restaurant. Offering simple, yet classic dishes, Palo Alto’s Buca di Beppo’s provides an ideal setting for a family night out.

One in a chain of restaurants, the first open being in 1993 in Minneapolis, Buca di Beppo’s describes itself as a setting with “Old World atmosphere, New World flair.” Specializing in classic Southern Italian dishes with a wide variety in selection, Buca di Beppo’s has yielded to the Italian stereotype, yet still draws a diverse crowd of diners to its homey setting.

While the exterior of the restaurant is decorated with neon signs, brightly colored Christmas lights, and Italian flags, the interior takes a step back with WWII era decor. The entrance of the restaurant draws the consumer down a red carpet directly through the kitchen. Immediately upon entry, guests are welcomed by whatever staff is in the area, waiters, hostesses, even chefs.

Once in the dining area (there are several “rooms” with tables), the senses are flooded with Frank Sinatra crooning in the background and black and white photos lining the walls. Red and white checkered tablecloths adorn the tables, and each room is lined with more photos and a string of Christmas lights, similar to the ones outside the restaurant. The walls of the dining rooms are modeled after Italian villas, and are equipped with arched doorways. The ceiling is cleverly decorated with hundreds of wine bottles and bunches of plastic grapes, adding to the “rustic vineyard” atmosphere. The restaurant is often crowded and somewhat noisy, which adds to the “coziness” of the setting. However, one should not expect a quiet meal due to the social surroundings. Menus are spelled out on large whiteboards, one per room, so each guest must share the menu, however, this is inconvenient if you happen to be seated directly below the whiteboard.

Portions are extremely generous and a large spaghetti with meatballs ($19.95) can easily serve five people. Served on a large dish, a bed of spaghetti is topped with three large meatballs, each about three inches in diameter. The spaghetti is covered generously with tart and flavorful marinara sauce, which is needed to moisten the large, yet dry, meatballs. However, the balance between the marinara sauce, well cooked pasta, and flavorful meat was sufficient to tie the dish together.

Garlic bread ($8.95), served as an appetizer, arrived promptly to the table, and was prepared rather like a pizza in a round pie. The pie is left whole so guests are allowed to cut and serve their own portions. The base bread was warm and soft with a crunchy crust, topped with melted cheese, whole cloves of garlic, and various herbs. Parmesean cheese is optional, but recommended as it adds texture. The strong taste of garlic along with the saltiness of cheese made the bread a little overwhelming on its own.

Chicken parmesean ($18.95), is small in comparison to other dishes, and consists of two chicken breasts over a bed of prosciutto, which sits in a pool of tomato sauce. The chicken itself is breaded and topped with diced tomato, onion and parsley. While the meat was tender, it was too soggy to tell if it had been fried, baked, or simply breaded. With the tomato, the dish was satisfying and the proccutio added a nice variance in flavor.

The green salad (12.95), also available in large or small sizes, was somewhat disappointing. The salad consisted of chopped lettuce, mixed with rare bits of onion, tomato, kalamata olives, and somewhat soggy croutons. The dressing was a simple sprinkling of olive oil (no vinegar), leaving very little added flavor to the dish. However, in comparison to the other dishes present, the mild flavor of the salad complimented a stronger dish such as the chicken or garlic bread.

Beppo’s deserts are similar to the main dishes in that they are classic Italian, and rich in flavor. Tiramisu ($8.95) was served in a large bowl and was full of flavor (mainly rum) as well as having a pleasant consistancy and texture for the custard and cake layers. Perhaps even more decadent were the chocolate cannolis ($8.95 for three). Served in a pool of rich chocolate sauce, the cannolis consisted of a crunchy shell, moderately sweet cream, and brightly colored crushed pistachios. The outer shell was delicate and its flavor was not drowned by the chocolate. The combination of ingredients formed a classic representation of what Italian desert should be.

While Beppo’s appearance is enough to impress most, the restaurant also boasts clean restrooms, friendly and efficient service, and moderate prices for enormous portions. It also accepts many major credit cards, has a take-out menu, and, although street parking is limited, is located within walking distance of a public garage. For a night out with friends, family, or any group, Beppo’s offers a pleasant atmosphere and an ample feast for all.