I ordered the same meal at Maggiano's and Olive Garden. The smaller chain's portion sizes blew me away.

I noticed a Maggiano's in the Downtown Summerlin mall, so I stopped by after hitting the shops.

Maggiano's Little Italy is a casual-dining restaurant specializing in classic Italian dishes with an American spin. The chain has over 50 locations across the US.

From the moment I walked into the restaurant, I was blown away. Everything looked gorgeous.

The dark booths and tables created an elegant ambiance. The chandeliers, music from famous crooners, and black-and-white photos from the 40s and 50s made it feel like I was walking into the past.

We were seated immediately, so the service felt like a five-star experience.

The presliced bread was warm and soft. Paired with the oil and vinegar, I could've eaten an entire loaf by myself.

The middle of the bread stayed fluffy, and the crust remained crisp without getting too hard as it cooled.

I was shocked by how large the $15 spinach-and-artichoke al forno was. It could've been a whole meal on its own.

Our appetizer came with toasted baguette slices, and the dip was pretty thick and easily scoopable. There was more spinach than artichoke, but I liked the sun-dried tomatoes baked inside.

Its strong Asiago flavor was overwhelming for me, so unfortunately, I couldn't eat too much of it.

If I thought the appetizer's serving size was generous, this $21.50 plate of four-cheese ravioli was enormous. I don't think I've ever seen such a big portion of ravioli.

The pasta tasted incredible and paired well with the creamy pesto-Alfredo sauce, which added a light, fresh note to each bite.

The presentation of the cake, which came drizzled with chocolate sauce and dusted with powdered sugar, was phenomenal. The cake was moist and fluffy, with silky mousse layers and thick fudgey frosting.

The rich cake, which cost $10.50, had a unique, slightly smoky sweetness. It was divine.

Overall, I spent about $50 at Maggiano's on the spinach-and-artichoke al forno, four-cheese-ravioli, and chocolate-layered cake.

I've been to Olive Garden plenty of times, so I decided to go to a location I'd never been to for this taste test.

The casual-dining restaurant is known for its Italian-American cuisine, including breadsticks, pasta, and soup. The chain has over 900 locations across the US.

Olive Garden was a bit busy when we walked inside. Still, the area felt open and bright, with a few modern touches.

I started with the complimentary breadsticks, which tasted exactly how I remembered. If there's one thing I can count on with Olive Garden, it's consistency.

The breadsticks were warm and covered in a butter glaze with just the right amount of garlic salt sprinkled on top.

This dip was chock full of artichokes and tasted creamy and mild. The toasted pita chips were perfect for scooping the dip directly out of the bowl.

I preferred Olive Garden's pita chips over Maggiano's baguette slices because the thinner chip meant I could eat more of the dip without feeling full. The spinach-artichoke dip cost $11.30.

I've had Olive Garden's cheese ravioli before, but it didn't blow me away this time.

The thick ravioli had a nice texture and was covered in marinara sauce and melted mozzarella cheese.

Though I liked how the marinara balanced the cheese flavor, I found the dish to be heavy. The cheese ravioli cost $17.

The chocolate lasagna, which cost $9.80, was really good. It had a lot of layers and textures, with a crisp wafer crust that added a nice crunch to each bite.

The rich syrup added a complex flavor to the light chocolate mousse. I'd definitely order this cake again.

Overall, I spent about $40 at Olive Garden on the spinach-artichoke dip, cheese ravioli, and chocolate lasagna.

In the end, both restaurants had great service and delicious food.

But for only about $10 more, Maggiano's had huge servings and an impressive atmosphere. Though Olive Garden won in the appetizer category, I loved Maggiano's ravioli and cake.

The next time I'm craving Italian-American food, I'm stopping at Maggiano's.