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dangelo-chef-angelo-elia-0If by any chance there is anyone out there that has not heard of Chef Angelo, I can guarantee you he is much more than a Pizzaiolo (pizza maker) – he is one of South Florida’s most renowned chefs. Having great success with his Casa D’Angelo restaurants here in Florida as well as the one in the Atlantis Hotel in the Bahamas, (one of my favorite resorts!) this 5 star chef has been able to open yet a third restaurant here called D’Angelo. This new restaurant has a completely different feeling than Casa D’Angelo and his approach to the food is different as well, it’s lighter with tapa sized portions, and don’t expect the heavier sauces that you might find at Casa D’Angelo. The cuisine is Tuscan, with an accent of …

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Chef Angelo Elia Offers a Special Taste of Italy

dangelo-chef-angelo-elia-2If by any chance there is anyone out there that has not heard of Chef Angelo, I can guarantee you he is much more than a Pizzaiolo (pizza maker) – he is one of South Florida’s most renowned chefs. Having great success with his Casa D’Angelo restaurants here in Florida as well as the one in the Atlantis Hotel in the Bahamas, (one of my favorite resorts!) this 5 star chef has been able to open yet a third restaurant here called D’Angelo. This new restaurant has a completely different feeling than Casa D’Angelo and his approach to the food is different as well, it’s lighter with tapa sized portions, and don’t expect the heavier sauces that you might find at Casa D’Angelo. The cuisine is Tuscan, with an accent of Southern Italy, and he believes the ingredients should be at the forefront. He keeps the sauces light in order for the flavors of his ingredients to shine. After all, they are the stars of the show! The ambiance is both modern and chic with neutral colors, and the food comes out when it is ready, that along with the surprisingly affordable prices lends to the restaurant’s casual yet elegant feeling.

Our approach to the food was to do as the Romans do, (or should I say, ALL the Italians!) which is, the tradition of sampling. With Alysha’s help, we started off with Creamy Burrata Cheese over Arugula and Figs. I’m a sucker for cheese, and this fabulous cheese was silky and smooth on the outside and creamy on the inside. It was light and refreshing and the figs added a slight sweetness to the dish. Our second tapa was Arancini (large rice balls mixed with both Reggiano and Ricotta cheeses, green peas, and saffron). Saffron is one of those flavors I have a great appreciation for, but that I don’t get to try nearly enough.

The Salads on the menu are simple and full of flavor: Sicilian Tuna and Tomato, Caesar Salad with Reggiano — even Octopus and Potato! Those, as well as all of their Soups are made with the freshest ingredients.

The Manzo, (beef carpaccio) had thin, perfect slices of filet with salty shavings of Reggiano drizzled with truffle oil. I found myself craving more! For you Brushetta lovers that can’t quite make up their minds on which one to choose, they offer the Quattro, a sampling of all four of their Brushetta offerings.

The “Cheese and Deli Meats” are the quintessential antipasti plate for any Italian restaurant, and D’Angelo’s executes it flawlessly! Try a full body Vinni Rossi (red wine) with this dish. Gone are the days of the hefty library-book style wine list. Thank goodness…too much reading! Their selection of wines, especially the Italian Wines was well thought-out and managed to impress.

And pizza? Ahhh, yes — “The Pies.” Now I’m getting excited! They use Caputo “00” which is super-soft flour from the finest European winter wheat, ground fine for a soft texture and soft mouthful. It’s the ONLY choice for a traditionalist. The water they use for the dough is double-filtered which is more pure than the water we drink! All of that, plus the smoky flavor provided by their wood-burning oven will give you more than enough reasons to try one of these perfectly cooked individual-style pizzas. For our sampling, they made us one with half Angelo and half Ligure. Both were in the Bianche style (no sauce) with Buffalo Mozzarella, prosciutto, arugula, and shaved Reggiano on one side and basil pesto, shrimp, and Mozzarella cheese on the other. They definitely have bragging rights with these pizzas!

For a perfect ending, I can highly recommend the house-made gelato—especially the pistachio. (I have heard the chef has a weakness for ice cream and it shows in their gelato. He even let me take a peek at his gelato machine!)

You’re going to love this place, so I suggest you get here soon, get a good seat, and let the “Culinary Parade” begin!

D’Angelo is located at 4215 N Federal Highway, Oakland Park, Ft. Lauderdale.

For more information call 954-561-7300 or visit their website at www.pizzaDAngelo.com

Is it possible that President Barrack Obama and Attorney General Eric Holder Jr. read my recent article in Hotspots Magazine on why same-sex couples should be allowed to legally marry?

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