Sauce, the restaurant is called, and it turns out the name is very appropriate.

The sauce is, after all, the backbone of any Italian restaurant, particularly those of the Southern persuasion, the aptly dubbed red-sauce joints.

Any Italian chef worth his or her garlic knows that a long-steeped, deeply flavored sauce is about all it takes to turn piles of pasta, chicken, veal or seafood into a barely imaginable number of dishes. The smart ones develop their sauces until they're worthy, and so it is with Sauce's sauce.

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Source: http://www.reviewjournal.com