The experience begins with attempting to "get in". Phone calls are answered by a machine—Leave your name, phone number, and date wanted. If you're lucky, you get a return phone call. Seems that reservations are early—6 to 6:30pm—or after 9pm. I've never gotten a 7:30 or 8pm.

Next challenge—finding the restaurant. This should be easy—it's on Albion Street. With due warning, we drive by during the daytime. Albion is a small street between California and Texas off Pacific. Older homes, close together—no signs of a restaurant here, but one house has lots of boxes and garbage piled curbside. Could this be it? Sure enough—a small, brass placque 2"x6" on the side of the shingled house says "CHEF VOLAS". Glad that we came to scout it out. A small parking lot across the street is always full, so we decide to park at Tropicana and walk over.

At night the only clue is teeny white lights over a garden archway. The small sign is barely visible. It's almost 9pm and a few people are walking in the same direction with bags in tow—some even have coolers. Remember it's "BYOB" and everyone has a big supply of wine and beer. We've all crammed into a small vestibule in the basement of a three-story house. A few chairs, old pictures, and a coat rack. Soon we all become friends. Incredible waves of Italian aromas—garlic and tomato from the dining room. Full, happy diners try to squeeze past carrying their lunch for tomorrow. Everyone is smiling. Soon we'll be seated.

Small, basement size windows, tacky decor, outdoor strings of party lights,about 20 tables. The nice touches are tablecloths and a very happy waitstaff with corkscrew in hand—they want you to be happy too!! The menu is very long, potions are large, pastas and side dishes for sharing. There is an extra charge to share entrees. Now the fun begins. Our waitress rattles off at least 30 specials from memory!! Basically you can have chicken, veal, and fish prepared a dozen different ways. Pastas of all kinds and beautiful steaks simply prepared.

Four of us shared two pastas, one side of spinach—enough for eight—three main courses, and two desserts. All very good except for the tasteless veal marsala. We commented to our waitress and she offered to either replace it or remove the charge from our bill. Not gourmet but good, basic Italian.

We'll return to Chef Volas; it's fun, loud, the staff is friendly, the food good. Go for a casual, fun evening with friends—not for an elegant, quiet gourmet experience, and you'll look forward to your next visit.