Brian Freedman takes Olive on 3rd to task for its lack of flavor, focus and service.
Shrimp scampi over linguine missed by every metric possible. A bite of the pasta revealed little more than the starchy cooking water and mediocre olive oil used to cook it, and the shrimp were cooked to the point of mealiness. Spaghetti and meatballs suffered a similarly flavorless fate, the noodles mushy and the meatballs devoid of any perceptible seasoning. They also were made with too much bread: While a tender, pillowy meatball is a beautiful thing, these carb-y orbs had a texture close to bread pudding.
Olive on 3rd [Philadelphia Weekly]