We arrived exactly on time for our Friday 7 pm reservation. As we approached the front door of the establishment a server opened the door and greeted us. Immediately the hosts at the front desk greeted and checked us in. We were promptly guided to a very nice-sized table. Then, immediately, like magic, water, fresh bread, oil & balsamic vinegar were brought to the table. Elisio, our server, presented us with the supplemental menu containing the daily specials and some suggested wines for the meal.
After giving us ample time to review the menus Elisio returned to take our drink orders. Doris had Tito’s Refresher (Tito’s Vodka, St. Germaine Elderflower, Fresh Lime with Muddled Cucumber and Basil) and I ordered Angelo’s Old Fashioned (Bulliet Bourbon, Aromatic Bitters, Nectar Agave with Fresh Lemon and Blackberry). Both drinks were true mixologist masterpieces!
We went back and forth discussing our appetizer preferences and finally reached concurrence by ordering the following appetizers:
1.) Fritto Misto made with Crispy Calamari, Shrimp, Vegetables, and a Spicy Aioli. There was an excellent balance of ingredients and everything was so tender and perfectly fried.
2.) Grilled Octopus served with Cesi, Pickled Onions, Organic Greens, and Herb oil. This was one of the Best Grilled Octopus that I have ever eaten but moreover, it was the presentation and the incredible mix of flavors and textures that really made this dish stand out.
Now for our main course, Doris ordered the Short Rib Special which was Sensational! I could not get over the size of the short rib and the delicate flavoring of the tomato sauce. All of this is tossed perfectly with an “al dente” fettuccine. I as per usual was torn between 3 entrees, the Rigatoni Bolognese, Linguine Vongole, and the Veal Milanese. So I asked Elisio to surprise me and let him make the choice. His impeccable taste graced me with the Veal Milanese. It was a Crispy Veal Cutlet served with Mixed Greens tossed in Reggiano Vinaigrette that was absolutely mouth-watering. Hint – I left NOTHING on my plate!
We traditionally ordered the Ricotta Cheese Cake “to go” so that we can enjoy it once we decompressed. LOL
All in all, everything was On Point, the ambiance, drinks, food, and service. I really have to give a special note to the service team. Our server and the accompanying staff worked in unison to ensure everything was perfect.
This restaurant was a very pleasant surprise for both of us. While doing our research for the Pizza Shop Series, a South Florida Dining group member suggested that we check them out and if possible, make them part of the series. Shortly after I began my research, reading about the place, I could see that they were much more than a local pizza shop.
Here is a bit of the back history of Chef Rickie Piper. Rickie has been the Chef at Casa D’ Angelo for the past 10 years. Piper was born in Illinois but was raised in Rome and studied at the Famous Culinary School, Istituto Alberghiero Torcarbone in Rome. After graduating and working at some of the top restaurants in Rome he moved to Florida and began working with Chef Angelo at Casa D’Angelo in Fort Lauderdale. In 2014, with Chef Angelo Elia they opened Angelo Elia Pizza, Bar, Tapas and have been a hit ever since.
This is somewhere that we will definitely return to share and celebrate with family and friends.
