Casa D’Angelo
Although Fort Lauderdale may be transforming into a thoroughly modern 21st-century beach city, Casa D’Angelo remains steeped in old-school, old-world style and service with an impeccable reputation for some of the best Tuscan-style Italian food in South Florida. Don’t be intimidated by the 40-plus-page wine list of regional Italian varietals. The waiters here are friendly and knowledgeable and will help guide you through it. As for chef/owner Angelo Elio’s cuisine, insert superlatives here, but you won’t truly understand until you taste some of the handmade pastas (bucatini cacio & pepe with Maine lobster medallions is beyond). There are also expertly grilled chops and fresh and simply prepared seafood and superb crispy calamari. A Boca Raton sibling at 171 E. Palmetto Park Rd. (tel. 561/996-1234) is quieter than the original, but the food is just as exceptional, and the newest location in Aventura, 2906 NE 207th St. (tel. 305/699-5500), is good, but still, none as good as the Fort Lauderdale original.
Although Fort Lauderdale may be transforming into a thoroughly modern 21st-century beach city, Casa D’Angelo remains steeped in old-school, old-world style and service with an impeccable reputation for some of the best Tuscan-style Italian food in South Florida. Don’t be intimidated by the 40-plus-page wine list of regional Italian varietals. The waiters here are friendly and knowledgeable and will help guide you through it. As for chef/owner Angelo Elio’s cuisine, insert superlatives here, but you won’t truly understand until you taste some of the handmade pastas (bucatini cacio & pepe with Maine lobster medallions is beyond). There are also expertly grilled chops and fresh and simply prepared seafood and superb crispy calamari. A Boca Raton sibling at 171 E. Palmetto Park Rd. (tel. 561/996-1234) is quieter than the original, but the food is just as exceptional, and the newest location in Aventura, 2906 NE 207th St. (tel. 305/699-5500), is good, but still, none as good as the Fort Lauderdale original.
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