Boca’s Palmetto Park Road is a veritable Restaurant Row, and here Chef/Owner Angelo Elia’s Casa d’Angelo shines. Self-taught Elia grew up in Salerno, where Neapolitan-style cooking uses olive oil and tomatoes. Elia loves Tuscan cuisine from the north, so he marries tomatoes and olive oil with the farm-fresh herbs, produce, provisions and dairy of the north, balancing southern rusticity with northern elegance.
Bruschetta, olives and delicious breads kick off dinner. Whether you choose crispy fried zucchini flowers stuffed with cheese; grilled octopus with savory Puttanesca dressing; pancetta-wrapped jumbo tiger prawns with garlic & oil broccoli rabe; or any daily special, you’ll dine in style.
The core of Tuscan cooking is fire-grilling. Char-Grilled fish and seafood selections change daily, while land entrees include Chicken with Tuscan potatoes; a one-pound Veal Chop with mushroom-Marsala sauce; Rack of Colorado Lamb with red wine reduction; and 14-oz. NY Strip with wild mushrooms and caramelized onions. Pasta selections bow to red-sauce with “All Time Favorite Mamma Fusilli” with tomato-basil sauce and cheese (Bolognese or Vodka sauce are options). Try Paccheri (large rigatoni) with pan-fried eggplant, Tuscan Pecorino cheese and basil tomato sauce; or Bucatini “Cacio & Pepe” with ricotta, salt & tiny hot peppers, and 10 ounces of Maine lobster medallions! A perfect conclusion: espresso with delicious pistachio Tartufo— or pick your own la dolce finale to a lovely dinner.
