Peachy Picks Angelo's Est. 1902 Encore Review, Highly Recommended Our Coverage Sponsored by Fresh Origins
Our friend Owner Tina Aprea!
Fresh Origins is America’s leading
producer of Microgreens and Edible Flowers. Combining the benefits of an ideal
climate with a deep passion for quality and innovation, Fresh Origins products
are sought after by the finest restaurants and top chefs. The farm is located
in the picturesque rolling hills of San Diego County, where the near perfect
weather allows for production and harvest all year. Fresh Origins produces
almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and
related items. Many are not available anywhere else, with new introductions
nearly every month. Fresh Origins products are on top of the finest cuisine in
the world! Fresh Origins supplies distributors of specialty produce who serve
fine dining restaurants and resorts nationwide. There are also a few online
sources of their products available to private chefs and home cooks. Read our
first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website
at
There are a lot of Italian restaurants in Manhattan, but there's only one Angelo's!
Angelo's was first featured in Peachy's Picks in early 2013:
and it earned another highlight a year ago in Terrific Takeout:
Few restaurants have its illustrious history, dating back to 1902, and it's been in Tina's family since the year she was born. Here she is with her dad!
Angelo's couldn't have more fantastic owners than the Aprea family. Even Ronald Reagan ate here...and he had Spedini di Mozzarella alla Romano which is Fried Mozzarella in a Special Sauce, Baked Clams and Shrimp Oreganata and Tina was there that night too! He also ordered and enjoyed the Scaloppine di Vitello Sorrentina: Thin slices of Veal with Prosciutto, eggplant and Mozzarella in wine sauce. (And if you want to know what Reagan and every President from Truman to George W. Bush ate at Martin's Tavern click here.) Our latest trip to Angelo's started with the well-balanced Chianti, which proved to be wonderfully versatile and ideal to suit each edible knockout we tried.
Of the hundreds of restaurants we've tried, few are featured twice and even fewer three times. We hope to feature Angelo's again and again and once you experience it, you'll see why it's been successful for 112 years so far! Its stellar cuisine, superior hospitality, acute attention to detail and overall welcoming atmosphere make Angelo's a favorite of ours. For an appetizer, Peachy Deegan had to have the Polpette Napolitane, which are absolutely to die for. Peachy orders these two meatballs every time and the memory of them colors her carnivore dreams inbetween visits to Tina's place. We think they get better every time!
If you've been reading, you know who is obsessed with Fettuccine Alfredo, and it is a vision that is sent down from heaven at Angelo's. Every bite is pure decadent luxury in flavor, texture and rich sauce which is not cloying or overbearing: it's just right.
The picture does not do this pasta creation proper justice, so you will have to visit Tina and try it for yourself. It is so excellent, it completely silences Peachy, who immediately concentrates by winding the spears of her fork around the luscious noodles. And, when you see it up close the aroma will envelop your senses sending you miles away into the culinary stratosphere. This is not a surprise however when you consider that all three chefs of Angelo's have been there a minimum of 25 years each. We love how it's all so totally old school!
The previous two times at Angelo's, Peachy tried meat and chicken and though they were highly laudable, the entree she has loved the most is this one: Pesce Spada Salmoriglio, Grilled Swordfish with Garlic Oregano and Capers. The succulent steak of the sea was seared to perfection and the garlic added a special wow factor which we simply adored. The quality throughout including the vegetables made this an entree we'd order over and over and never tire of. If you also are a fan of fish, you'll love this.
From every angle, this is a winner.
We always manage to leave room for dessert, and the Amaretto Nut Truffle is not to be ignored!
Rolled in almonds and chocolate chips, this lavish explosion of chocolaty nutty sweetness adds the right touch at the conclusion of your Angelo's trip. The rich flavor will win you over with its amazing texture!
Tina, Peachy and Mitzi-get excited for Mitzi's upcoming book!
Our esteemed panelist adds:
We started the evening with a Monsanto Chianti Classico. Although it was among the least expensive wines on the list, it was nevertheless a winner. Rich, intense, full-bodied, aromatic and with a hint of cherries, it also has a strong tannin backbone to support the intense flavors.
For the antipasti, our waiter, Christian, suggested I try the Inslata Di Polipi, which I did. The octopus meat itself was an interesting combination of tender and firm. If it were pasta, I would describe the consistency as al dente. The lemon in the garlic sauce tasted fresh, and the garlic was evident, but not pronounced. The dish was a tad salty, but but there’s room for a difference of opinion on the saltiness because I invited Peachy to try it and she thought it was just right. All in all, I would order Inslalata Di Pulipi again.
For the pasta course, I chose Pappardelle Campagnole, which included homemade pasta with wild mushrooms, garlic and tomato. The dish was flavorful and perfectly al dente with an attractive mouth feel to it.
The serving was generous and waiter Christian provided grated Parmesan cheese in abundance. It was delicious.
For the main course, I chose Filetto Di Manzo Ai Ferri Con Funghi. This was grilled beef served with sautéed mushrooms.
I noticed that the beef seemed particularly flavorful and asked Tina, a member of the family that owns Angelo’s how this happened. She answered that she orders beef from the market roughly three times a week so she knows it’s fresh, and the chef slices the beef at the time you order it, so it’s never dried out. This extra effort shows. I would order this again also.
My dessert was generous, roughly 2.5 inches by 3.” The garnish included a light and fluffy whipped cream with strawberry and a touch of Kalua and Tia MarÃa liqueurs. It was good!
One more comment: the service was alert, friendly, unobtrusive and altogether a big plus for the evening’s enjoyment. I intend to return to this restaurant.
Peachy continues to pick Angelo's!
Angelo's is Highly Recommended by Whom You Know.
