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Where do the Italian restaurants in the area get their veal?

Judy Royal


Nick Pittari of Nicola’s restaurant provided MyReporter this photo of himself cutting a 50-pound piece of veal.

We reached out to several local eateries to find out, but only one responded to our inquiry. Here’s what Nick Pittari, owner of Nicola’s at 5704 Oleander Drive, had to say:

“We special order our veal from Texas. They don’t cut it until I order it, so it comes in fresh. That being said, it takes five days from the time of order to get to Nicola’s. I don’t know of any other restaurant that goes though this process. Most just order it frozen from Roma, US Foods or Sysco.”


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If a restaurant adds the tip to the bill for large parties, even if it’s stated as policy on the menu, is the customer legally bound to pay it?


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