Got together with a few former coworkers Saturday night early (5:00-ish) to catch up & have an early Christmas celebration.  Since it just so happened none of us had been to MG in a while, we decided this would be our spot (we used to go regularly as a group when we still worked together at a nearby office).  Things have changed.\n\nATMOSPHERE:\nThey still have this going for them.  This is one of the main reasons we used to gather here to begin with.  Still a great place to just kick back in a booth, relax with friends or loved ones, and not worry about having to be too quiet or having to talk over deafening music and patrons.  Noise level is just right, which is greatly appreciated.  Few places are able to balance debauchery and civility so well.\n\nSERVICE:\nWe had a great waitress. She was really on-point, even as the crowds increased, being neither too obtrusive nor inattentive.  One thing I really appreciated was that she attempted to quickly \"get to know us\" a bit--this helped her help a few of US make decisions when too many things looked yummy or weren't in the mood for anything specific.   Friendly. Prompt. Attentive. Knowledgeable. What more could you ask for?!\n\nFOOD:\nNOT WHAT IT USED TO BE.  Don't get me wrong, it's still palatable; HOWEVER, you can tell the quality has diminished drastically.  I ordered the Mediterranean Olives ($2) in citrus marinade as an appetizer. Must say I really enjoyed those (sodium warning...whew!).  Another ordered the fried calamari appetizer ($9).  This was a disappointment.  While the price was average/reasonable, one expects more than just a few bland, nearly tasteless rings of the stuff.  It was mostly the tentacle ends of the poor lil' squid.  And lots of them.  Odd.  Her lobster ravioli ($18) was yummy according to her (looks a tad skimpy, but said it was quite filling).   My Pasta Milano ($12) was nothing like it used to be.  It's now made with rigatoni instead of bow-tie. In-and-of-itself, that's no big deal, but if you're a 'pasta person' you know how specific types of pasta can make a dish (along with the texture).  Another of us ordered the Chicken Parm ($13).  Nothing special there. Hafta say it kind of looked like something you could prepare at home & was told it tasted pretty much the same.\n\nAll-in-all I have to say they seem to have \"gone cheap\" on their food, ingredients, and preparation.  They seem to have soured along with the economy.  I hate to say it, but MG (at least this location) is pretty much off my radar now.  Their close proximity doesn't win out over quality.