In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies over 90 locations nationwide, from San Diego to Times Square.

At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.

For starters, the chefs bake up batches of Mozzarella Garlic Bread, a colorful combo of Italian loaf brushed with garlic-infused olive oil, parmesan cheese and fresh garlic sprinkled over Italian bread and sealed in place with melted mozzarella. Entrées are prepared with an eye toward quality and quantity, both of size and selection, complete with Chicken Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. The Colossal Brownie Sundae towers above other sweets with six scoops of ice cream and tiers of sundae trimmings.