Antonius, I don't see anywhere that Bob S. says "common" or even remotely implies that it's happening all over town.

But when he cites a modest-priced chain with several outlets that can roll their own, I think he's made a perfectly good point that it's within the commercially achievable realm of possibility for a more upscale place with a single outlet-- and he doesn't, as a result, require Federation intervention.

Lower defense shields, everybody.

Mike hit the nail exactly on the head. As for why it was there,

Antonius, last Wednesday, wrote:but please let me know which restaurants or commercial pastaficii in this city do not enjoy such machines?

I've been to Osteria three times. I like it.

My issue with the slicer is that it never is used. Never have the antipasti included prociutto. You don't regularly see a menu, so you don't get a chance to order it. And for us, there is enough food without ordering an extra plate.

If they went to the trouble to buy such a beautiful machine, they should be serving slices of it. I saw Rick Tramonto using it, when they first opened, serving slices to VIPs I guess. But the regular folk at the tables we not being served.

Also, the menu needs to adapt better to the seasons to stay interesting. The last time I went only one dish, a pasta, had changed. But we had gone from winter to spring- not good.

That said, the food is good and that paparelle, machine-made, is deelish.