At Pasquale's, on the Sans Souci.
Every time we've been there it's different. Sometimes it's garlic knots, sometimes it's black rye, sometimes it's salt sticks, sometimes it's chewy Italian; but it's ALWAYS hot, fresh baked, and just... unbelievably... AWESOME.
Pasquale's is what I'm going to call a "spaghetti house", to try to keep a common term. What I mean by that is pasta, chicken, seafood, chops, red and cream sauces, salads, and interesting specials.
Up here in the culinary boondocks, you won't find artists with new ideas; you'll find master craftsmen perfecting traditional standards. Often, like at Pasquale's, a spaghetti house is a family business, with different generations at work together in the front and the back of the house, so you'll have Pasquale's, Perugino's, Betelli's Villa, etc.
As you might expect from a place with great bread and a focus on quality preparation and quality ingredients, the bruschetta here is equally awesome. The bread is soft, with a crunchy crust, to support huge mounds of fresh plum tomatoes and grade A mozzarella; the basil is fresh, the olive oil is sublime.
Honestly, after eating the bread, the salad (which was standard dinner salad), and the bruschetta, I could only eat a couple spoonfuls of my (homemade) gnocci and meatballs. I took it home and had it for lunch the next day.
This is not a full review; my last meal there was 2 weeks ago. But what I'm thinking is a culinary tour of the spaghetti houses of lower middle Luzerne county, ie, Wilkes-Barre, Kingston, Mountain Top, Ashley, Nanticoke, etc. If I were to include Hazleton and Scranton, this would take several years, and I don't have that much $$ to eat out that many timers!