Is it possible to love two people at the same time? The answer is likely a “Yes!” if each unique individual possesses equally valuable attributes. The same can be said of restaurants, differing outwardly, but eliciting equally passionate feelings from patrons.
We are currently loving one of Delray’s iconic Italian venues, Casa L’Acqua, which opened only six years ago. Originally on Atlantic Ave. it relocated after 18 months to its current location, a charming multilevel cottage, on 7th Ave. Its authentic high-end cuisine delivered by chef/owner Joe (Giuseppe) Bevilacqua and its unique architectural charm have made it one of the area’s most in-demand establishments.
The restaurant business is derivative and generational: Older chefs train younger chefs and the traditions are passed along like grandma’s recipes at a bridal shower. We randomly chose a new restaurant and we fell in love at first bite! The former Angelo Elia space has been transformed by chef-owner Angelo Masarin of the Graspa Group into Casalina, co-curated with Graspa’s new Executive Chef Mattia Teagano, former Executive Chef of — Casa L’Acqua! It’s a small world after all in the world of dining, possibly more so than in any industry. While these venues are completely different in ambiance, management style and menu focus, it’s possible to see, if you read menus analytically as we do, that the DNA of Casa L’Acqua can be found within that of Casalina.
