Unlike a certain successful faux-talian restaurant chain, Talia's low prices don't come from middling-quality food and an efficient corporate formula. It's cheap because chef Andrew has cut out anything resembling a frill, including wait staff and nice table settings. Hell — there's even a self-serve beer station. All of the focus is on the food: Hero sandwiches stacked as thick as phone books with salty meats, homemade mozzarella, and piles of fresh vegetables; meatballs made on-premises; and pasta platters dressed in house-made marinara. Who needs table service — or greasy, bottomless breadbaskets, for that matter — when ten bucks is all it takes for a meal that would make Mom proud?