I apologize if I'm being repetitive but I haven't found a dedicated Pasta Mia thread and being that it is always packed I figured someone might have something to say about it. My real question is WHY DON'T THEY USE THE BAR??? I've been there a number of times, waited out in the cold a number of times and not until recently walked into the back of the restaurant to find a full bar, stocked, with additional tables and seating!! It seems like a huge revenue center for them if only they wanted the cash. I know what you're all thinking...nothing about Pasta Mia is run according to any efficient or sane method, but come on. They've got a full bar and they make people stand outside in the cold. Give them a drink and the people will pay!!! Also, I had thought (or hoped) that they made some of their pastas fresh and I was surprised to find out that none of them are in fact made in house.