I have driven by Vito's many times and often wondered if it was worth a visit. After reading the review I think I'll take a bye. Mediocre food and a corkage fee to boot. I will stay with Liberatores.

I have always enjoyed Vito's but have not dined there since the new chef came on board. The prices are a bit steep, but they have a very loyal following.

I continue to see Vito's as a bright spot in the otherwise desolate culinary landscape that is Cockeysville.

I've been reading this blog for awhile and never felt terribly compelled to post, but I think that an awful experience at Vito's is deserving of my first ever post.

I don't have anything terribly positive or negative to say about the food, it was not fantastic but it was not bad either. What did not impress me, however, was the service. I went to Vito's with my boyfriend and a friend one night because we were out in the suburbs and drove by and had heard good things from my friend's parents. It's not often that we treat ourselves to a night out since we are all fairly young and saddled with student loans and low salaries but when we do go out we always tip well because I think we understand what it's like to be at the bottom of the pay scale. Apparently the wait staff did not take that possibility into consideration and essentially ignored us the entire night while it was quite obvious that the guests more in their 40s and 50s got considerably more attention. It took us a long time to even place an order and then after the long wait for food we were never even asked how we were doing until we took matters into our own hands to ask for the check. I will not be back and rest assured that my 50 something parents who live in Baltimore County will not bother to try Vito's Cafe.

We live very close by and often find it's a nice place to stop in for dinner. The staff is friendly and attentive and the service is always reliable. I don't mind the corkage fee and I know in the past the liquor store next door gave you a discount if you were eating at Vitos which made up for the fee. Their pizzas are great and we have always had a satisfying meal there. It's not Little Italy but on a casual night out when we don't want chain or bar food it's a great choice.

Based on my experience having eaten there several times about three or four years ago, the regular customers are not looking for any type of exotic meal; just good basic stuff.

The adjacent liquor store has a good selection of wines that match that expectation and they give a discount to Vito customers.

It isn't exciting, and the new chef hasn't added much to the fray, but for a simple and moderately priced neighborhood joint, it's good enough for me. The food is traditional Italian-American classic, nothing fancy, but pretty well done. The liquor store next door offers a discount that comes close enough to negating the corkage fee. Liberatores isn't that much better. Dang, I hate typing on a netbook in the dark...

I have followed this chef, Luca Pesci, from his days in Little Italy to Vito's because he is outstanding! He's phenomenal, and I've never been disappointed with any of the dishes I've tried! Vito's has a great following, and it's only going to be better in the future now that Pesci is on board! As Large states in her write-up, changes are coming this spring as a result of the new chef, and I'm sure they'll be up to the same (high) standards as he's always put forth in his work.

Would you be so kind as to Email me a copy of your recent review of Vito's Restaurant? I can't locate it on your blog. I think it was in Sunday March 15 issure. Thank you. MHW

If you look at the column to the right you will see a list of recent reviews. Just click on the Vito's one. EL

Everything about Michelle screams PR Hack.

Is the corkage fee of $4.00 per bottle or per table?

Per table. EL

Authetic Italian food prepared by a true Italian chef (which some of Little Italy's kitchens don't even have anymore)... BUT with slightly lower prices, the freedom to BYOB, and plenty of free parking! What outter-city resident wouldn't be psyched about that?! We live in Cockeysville very close to the restaurant and we do consider ourselves regulars at Vito's Cafè, so I would just like to sing their praises for a moment.

First of all, I need to dispell 20something's comment about the service. The service at Vito's is always top-notch! And I assure you I am also in my late twenties and not one of the old ladies that the previous blogger claims had received more attention than her. We probably do get extra attention when we go to Vito's, but that's only because we know everybody who works there since we've been dining there regularly for so long. Most of Vito's wait-staff is veteran servers who have worked there for many years and developed relationships with their long-standing customers.

The food at Vito's is consistently delicious and I've even noticed wonderful improvements to the old dishes since Luca's appointment, such as faster service, fresher taste, and prettier presentations.

I've also attended a couple of private parties in Vito's banquet room - a feature that wasn't mentioned in Elizabeth's review, so I thought I'd put it out there.

If you've never been to Vito's yet, try it out for yourself and maybe someday you'll be a regular like us. I will say they can get pretty busy on the weekends, which is why we prefer to go during the week. So grab a discounted bottle of wine at the Town Tavern and take it up to Vito's - oh that's one more thing - I believe Elizabeth mis-quoted the BYOB charge, because I've never paid $4 - it's always $2 on my check. Gosh I hope I didn't just accidentally give away a regulars' secret...

Thanks for keeping FlackWatch alive Eve. Yes she is pathetic. Anyone else care to comment on why she is a very bad PR hack?

I have not yet forgiven JJ for puffing up his own business and pretending to be an unbiased customer. Pretend not-o Mr. Yogato. I have other fish to fry right now though.

Oh barf. Give it up. I just threw up in my mouth a little. Michele=County Gal=Lame PR Flack

"Outter-city resident"? What is this Logan's Run? Who would use language like that but a bad PR hack? I assume she meant "outer-city" and not "otter-city" although I prefer the second. Cockeyville is the suburbs dorkweed.

Others please take over for me, I am weak and need to rest.

Enough Michele, you just ruined your client's credibility.

I'll be psyched about this great cultural migration when the outter-city residents start attending inner-city schools.

Amazing how a bad PR flack can completely ruin any desire I might have to visit a restaurant.

I'm scared of the residents of Otter City. They look cute but have you ever seen them crack open clams on their bellies? Yeah. Violent bastards.

I guess "suburb" is outré among beginning PR lackeys or should I say "outtre"?

Michele/County Gal gets the Owl Meat Emblem of Scorn for her heinous use of exclamation points as gyno-enthusiasm points. Yeah! Hooray for stuff!

How about this for a slogan:
Vito's – More Perfect Than Ever and Getting Better Every Minute!

The service at Vito's is always top-notch!

Always!?! Whoa, 20something, that means she's calling you a liar. I say you two throw down Outter-City style ... dismissive guffawing at twenty paces in the Pottery Barn parking lot. Let's rumble. To your chinos Outter-Towners!

gyno-enthusiasm points? Don't men ever overuse bangs?

I'll be psyched about this great cultural migration when the outter-city residents start attending inner-city schools.

I feel you. I grew up during the big busing push. My brother and I, white, upper middle class outer-ring suburban brats, both were really looking forward to going to school in Detroit. We thought that if we attended those inner-city schools, they'd get money, too. We'd all grow up together, and hate would be over by the time we all graduated college.

We were very naive 3rd and 4th graders, but, you know, I'm not convinced we weren't right on this one.

Oh but OMG I have moved away from the rents and am inner city now - I think an "outer-city" rumble at this point might consist of County Girl running away screaming because there's no parking near my apartment. And frankly the comment doesn't need defense - there's always something to disagree about in this forum and inconsistent service is hardly shocking.

As a side comment:
The thing that I like about EL is that while it's extremely easy to be a critic - she always finds something positive to say about every restaurant. Vito's Cafe may be perfect for the County Gal's of the world out there but it didn't hit the mark for me.

Rrrrrrrrreeeeeeeeeeeeeeeeeerrrrrrrrrrrr......

Snagged you with that one Lissa, I think some women overuse and misuse !s as what I call enthusiasm points. Men who overuse them tend to be dictators and meth heads. Just my theory.

I think that people need to accept Vito's for what it is and stop trying to compare it to other restaurants which fit in a different category all-together or are no where near to Vito's from a geographical standpoint. While there is no denying that the restaurant is situated in a strip mall on York Rd. nor the fact that the prices are a little steep in comparison to similar dishes elsewhere, you need to take into account the things you'll find here that make this place "Vito's".
Have you ever seen the Godfather? Remember the scene when Michael Corleone murders the two men responsible for the attempted hit on his father at that little Italian place 'over the bridge'? I can't walk into Vito's without feeling like I'm in this scene of the movie. And that's not to say that there is some criminal element to Vito's or that it would make the perfect place to stage a murder. On the contrary, the patrons here are always pleasant company and in attendence for the same thing; good Italian food. Just walk in the door and the staff will immediately make you feel welcome. After you order, you can watch your food being prepared in the open-air kitchen (which is certainly more than can be said for most restaurants now-a-day), and when you're done eating you get a friendly "take care" from Vito himself and in a very heavy Italian accent, adding a sense of validity and authenticity to the meal you've just enjoyed.
The biggest difference and what sets Vito's apart from places like Carrabba's, the Olive Garden, or even Liberatore's is the fact that Vito's is owned and operated by REAL ITALIANS... VITO INCLUDED!! You're not getting some kid fresh out of MICA with a penchant for soy beans and ragu, and running the operation charged with creating a memorable homestyle Italian dish for you to enjoy on your special evening. If cheap and mass-produced is what you're after, then by all means go down the street to the large dining room at Carrabba's or Romano's Macaroni Grille. But, if authentic Italian food, made by the dish and served in a true Italian setting is what you seek, then Vito's is the place for you. Sure you'll spend the extra pennies, but think about it this way; if you pay for a Volkwagen, then don't expect to be driving a BMW and vice-versa. A VW is a great German automobile, but when you drive a BMW, you KNOW you're experiencing "German Engineering". Well, Vito's is Italian engineering in the kitchen/dining room and if you've ever wondered what it's like to be part of a big Italian family and have the huge get-togethers with food that makes you feel utterly alive, then this is the best way to experience that, short of marrying an Italian immigrant!

So, let's see, Mac Calvaresi. You are a 26 year old blogger who fancies himself some type of authority on all things political, social and economic? A sort of rennasaince man, huh? Well, Mac, if Vito's does it for you, that's fine but I'm sure we could do without the reassurance that Vito is a "real" Italian. So is everybody with a restaurant in Little Italy. And the fact that it's not on a scale with Carrabas or the Olive Garden is not something this crowd even cares about. Most of us, when wanting a great Italian food experience want great Italian food. Accepting a less than great place for "what it is" may work for you but for those of us with limited dining budget and discerning palate, we want to find the place that has the most bang for our buck. If you are gunning for Elizabeth's job of reviewer for the Sun, you still have a far way to go.

And, I'd also like to point out that the "Octomom" is a WOMAN. Not a girl. She is a grown woman, no matter what you think of her and her actions. If you'd like to grow up and be a reviewer you really need to be congnizent of sexist comments.

Just my theory.

Ah, a passive-aggressive get out of argument free card. I normally don't take cards, Owlie (except when playing bridge), but I'm feeling magnanimous this morning.

"Octomom"--how did she get into this?

20something strikes me as eminently fair and more mature than many in her generation--it gives me hope for the future.

And Mac Calvaresi--MICA is turning out artistic chefs now???

You're not getting some kid fresh out of MICA...

I agree that most MICA-trained chefs are abysmal. LQTM

Sorry Dahlink - click on his name and you'll see his blog...

Like Spring1, when I saw Mr Calvaresi's comment I skipped over it after the first few words. Shill immediately came to mind. Ms Joyce's response is worth reading and I glanced back at the original. My eyes landed on true Italian setting. Now I'm interested: what could possibly be done to turn an American strip mall slot into true Italian? Outside of Italy, what can be a true Italian setting? Change the menu and the Vito's location could be anything but maybe Sushi or Chinese with no interior design changes.

Now, let's ignore Mr Calvaresi and hope he goes away. Or we could heap upon him the scorn and ridicule he deserves. Those are always fun comments.

I'm scared of the residents of Otter City. They look cute but have you ever seen them crack open clams on their bellies? Yeah. Violent bastards.

OK, Bird, you made me laugh outloud when all I want to do is get through this week without strangling someone - anyone - in this office!

Yeah. You should see what those MICA-trained chefs do with sauce. They don't want those cute little squirt bottles. No, they want big ol' paintbrushes and power painters.

I find that my use of enthusiasm points increases as my actual enthusiasm decreases. Perhaps - and I just don't want to wade into my own crankiness right now - I am attempting to be more upbeat than I actually am??

OK, Vito's has entirely too many shills. Clearly, it cannot stand on its own product. Although I drive by it a couple times a week, I won't be stopping.

Mr. Calvaresi, ever see a cat catch a mouse and then just bat it around for fun. Pssst ... you're the mouse.

You need to work on your game before bloviating here. We don't suffer fools lightly. Your arguments are weak and poorly supported. Seriously, you've got the spark but you're clearly impressed with yourself. And your references are off-target.

BTW over-the-bridge in The Godfather was Brooklyn, hardly outre-burbia. Comparing anything to Olive Garden or Carrabas is silly.

Another thing – how about a courtesy line break now and then. Big chunks of writing make people hostile.

Vito's isn't a chain. So what? People with heavy accents exist there. So what? How is the actual food? That's all that matters.

Your use of engineering as a metaphor and yardstick is ridiculous. Guess what? VW is German engineering. "Italian engineering"? Hilarious. I don't want my food made by Italian engineers. Two scorn points for really bad metaphors.

Not one specific mention of food. Shill alert!

Please please help me. I really want to avoid Italian restaurants run by 21 year old sculptors with a penchant for ragu and soybeans. And what's wrong with ragù? Oh, maybe you mean the supermarket pasta sauce Ragù. Get some skillz bro.

Owl Meat -- for the record, Michael Corleone killed Sollozzo and Captain McCluskey at (Louis') Luna Azura Restaurant in the Bronx (not Brooklyn), after the u-turn on the GW Bridge. Otherwise, your take on Mr. Calvaresi was spot on.

Either way it was still very very urban. Thanks for the correction. Yeah they make a u-turn on the bridge anyway.

And I believe that Captain McCluskey was eating veal parm and spaghetti at the time. A great scene but even better in the book.