I"ve been eating at Carrabba's in Florida since the 1990s. One of the best things on their menu is their steamed mussels. The dish has the most delicious sauce I've ever encountered for mussels, much better than the sauces for mussels at high end restaurants. Recently, I noticed that the sauce was thinner, had less butter, and did not have the same "knock your socks off" quality it has had for years. It also had a stronger licorice smell (which I like) than I have noticed before. Is this just an individual quality variation (maybe a new cook), or has the recipe actually been changed, perhaps to save money?
The reason I mention this is that from time to time, Carrabba's has messed with the quality or the quantity of their food. The salads got a big revamp about a year ago and aren't as good as they were: more lettuce, less other stuff. Right after the recession of the fall of 2008 began, I noticed that they changed their house wine, going from the Montepulciano d' Abruzzo to some kind of less dry blend. However, they returned to the original wine about six months later.
Despite the changes, Carrabba's is still one of my favorite chain restaurants.
So, is this all in my head, or has someone else noticed a changed in the mussels or anything else?