The reformulated chicken nuggets at Burger King are shaped like plump commas, which, come to think of it, is probably symbolic. BK would like you to pause for a beat and consider its new nugs, which the chain overhauled after customers complained that the previous ones were “dry,” “rubbery” and, I’m guessing, other words that can’t be published here.

Chicken nuggets are arguably the most important item on a fast-food restaurant menu: They keep the kids occupied so you can wolf down a burger in relative calm, and they remain a semi-guilty pleasure for those who haven’t completely abandoned the kid inside. You can understand why Burger King wanted to refresh its nugs, not long after tinkering with its signature Whopper.

But are the new dippers any good?

Made with boneless chicken breasts, with some rib meat attached, these nuggets are so moist you half expect to see juices flowing from them when you take a bite. I suspect the succulence is due to the added chicken broth listed among the ingredients in the reformulation. It’s a deft touch. The breading, supplemented with rice flour for crunch, provides the necessary contrast to the chicken. In short, these bites take major-chain fast-food nuggets to a whole new level; at the very least it should improve Burger King’s standing among its peers.

The biggest issue is finding a dipping sauce that pairs well with the nugs. I find that most of BK’s sauces run sweet, including a new limited-time “special savory” condiment built from soybean oil, tamarind puree and tomato paste. The best option is the chain’s barbecue sauce, whose vinegar tang complements these addictive little scamps.

I guess I shouldn’t be surprised by the new nuggets. Burger King added a secret weapon to its team: head chef Amy Alarcon, former vice president of culinary innovation at Popeyes, who spent nearly three years developing the fried chicken sandwich that would start a fast-food war and inspire a thousand pale imitators.

I look forward to the forthcoming nuggets arms race.

(http://www.autoadmit.com/thread.php?thread_id=5900026&forum_id=2#50111762)

The place is impressive. It’s fashioned in Tuscan farmhouse style with a welcoming entryway. There is seating for those who are waiting.

My booth was near the kitchen, and I watched the waiters in white shirts, ties, black trousers and aprons adorned with gold-colored towels. They were busy at midday, punching in orders and carrying out bread and pasta.

It had been a few years since I ate at the older Olive Garden in Fargo, so I studied the two manageable menus offering appetizers, soups and salads, grilled sandwiches, pizza, classic dishes, chicken and seafood and filled pastas.

At length, I asked my server what she would recommend. She suggested chicken Alfredo, and I went with that. Instead of the raspberry lemonade she suggested, I drank water.

She first brought me the familiar Olive Garden salad bowl with crisp greens, peppers, onion rings and yes — several black olives. Along with it came a plate with two long, warm breadsticks.

The chicken Alfredo ($10.95) was warm and comforting on a cold day. The portion was generous. My server was ready with Parmesan cheese.

As I ate, I noticed the vases and planters with permanent flower displays on the ledges. There are several dining areas with arched doorways. And there is a fireplace that adds warmth to the decor.

Olive Garden has an attractive bar area to the right of the entryway. The restaurant has a full liquor license and a wine list offering a wide selection to complement Italian meals. Nonalcoholic beverages include coolers, specialty coffees and hot teas.

On a hot summer day, I will try the raspberry lemonade that was recommended.

There’s a homemade soup, salad and breadstick lunch available until 4 p.m. daily for $6.95.

An olive branch on menu items signified low-fat entrees. There is a Garden Fare Nutrition Guide available for customers seeking gluten-free food. And for those with food allergies, Olive Garden has an Allergen Information Guide.

All in all, it is the largest and most beautiful restaurant now operating in Grand Forks. It attracts visitors from out of town as well as people who live here.

Olive Garden is part of the Darden chain of restaurants that also operates Red Lobster. There are about 700 restaurants, including four Olive Gardens in North Dakota’s major cities.

Olive Garden has gained a following since 1982 with its ample portions and relaxed ambience. It’s known for its classic lasagna, fettuccine Alfredo and chicken Parmigiana.

(http://www.autoadmit.com/thread.php?thread_id=5900026&forum_id=2#50111792)