Acclaimed Chef/Restaurateur Angelo Elia’s Modern Tuscan Eatery
South Florida’s culinary maestro Angelo Elia who has received numerous awards and accolades for his flagship fine dining restaurant, Casa D’Angelo, will open the second outpost of his hip, affordable Tuscan dining concept, D’Angelo Pizza ▪ Wine Bar ▪ Tapas on Monday, January 21, 2013 at 1370 Weston Road in the Country Isle Plaza in Weston, Florida.
Elia, the founder and sole owner of AE Restaurants, has grown his culinary empire from one (1) fine dining concept – his flagship restaurant, Casa D’Angelo in Fort Lauderdale – to six (6) restaurants in South Florida and the Bahamas, with at least 3 more opening in 2013. The D’Angelo Pizza ▪ Wine Bar ▪ Tapas concept is a brand Elia has created to perfectly fit in multiple markets, with approachable Tuscan small plates, pizzas and wines served up in a chic, modern atmosphere.
“I first started D’Angelo Pizza ▪ Wine Bar ▪ Tapas in Oakland Park to give people a place where they could get the same great ingredients I use at Casa D’Angelo, but in a more informal, relaxed setting, without compromising quality. I am thrilled to bring the concept to Weston.”
What makes D’Angelo Pizza ▪ Wine Bar ▪ Tapas so unique is its blend of authentic pizzas and modern small-plate spin, perfect for Weston’s stylish and sophisticated residents. An impressive, yet affordable wine list, accessible menu, hip vibe, great bar scene and incredible food promises to make the eatery a staple on the area’s dining scene.
The menu – under the auspices of Elia and Executive Chef Tony Sassi, who hails from Barletta, on the southeast coast of Italy and previously worked for the Mezzanotte company – will focus on fresh, seasonable ingredients imported from Italy and will feature an array of Italian tapas, specialty pizzas, paninis, pastas, premium cheeses and charcuterie, housemade gelato and daily specials, all affordably priced. Signature small plates ($8-$15) will include creamy burrata cheese over arugula and figs; veal and pecorino cheese meatballs; zucchini flowers stuffed with mozzarella; and the Tour of Italy – a sumptuous sampling of arancini, suppli, potato crocchette and crispy polenta.
The menu will also feature specialty ceviche and carpacci ($11-$14) including polpo – octopus with olives and tomato pesto; manzo – beef carpaccio with shaved Reggiano and truffle oil; and maialino – cured pork, arugula, and black olives with an orange citronette, as well as specialty salads and soups ($7-$14) such as calamari and escarole with shrimp in a spicy tomato broth and an octopus and potato salad with Amalfi lemon oil and oregano. Guests can also design their own cheese and meat boards ($20-$40), with an array of imported cheeses and charcuterie.
Authentic Italian pizza ($10-$15), a specialty of D’Angelo, is not to be missed and will include signature pies such as the sorrentina with burrata, eggplant, fresh tomato and basil oil; capricciosa – artichokes, olives, mushrooms, mozzarella and tomato and the Angelo – a white pizza with buffalo mozzarella, prosciutto, arugula and shaved Reggiano. Housemade pastas ($17-$19) are not-to-be-missed, with delightful dishes such as wood-oven baked ziti and spinach gnocchi with four cheeses and toasted pinenuts. Paninis, calzone and wood oven frittatas ($10-$16) will round out the menu.
D’Angelo Pizza Advance
Decadent desserts will include traditional sweets such as tiramisu and cannoli, along with the grandmother cake with lemon, cream and pine nuts. A fabulous showcase of housemade gelato and sorbet will also be available.
Guests can complement each meal with a glass or bottle of reasonably priced Italian wines hand-picked by Elia and D’Angelo expert sommelier Koen Kersemens, including Jankara Vermentino, Elia’s very own wine from his recently-acquired winery in Sardinia. A variety of spirits, beers and cocktails will also be available.
For D’Angelo Pizza ▪ Wine Bar ▪ Tapas, architect Alfredo Leon has designed the 2,800 square feet indoor/outdoor eatery to exude a stylish yet inviting energy. Dark woods, glass shelving and sleek furnishings create a modern ambiance. Flat screen televisions showing Italian
cooking demos, a wood-burning oven, a colorful gelato display and a 14-seat custom designed bar with polished white stone countertops evoke a cool yet unpretentious vibe. For this location, Elia has assembled a top notch team to oversee day-to-day operations including general managers Marco Pistella and Antonio Elia, Angelo’s brother who recently moved from his native Italy to join the D’Angelo team. AE Restaurants corporate chef Rickie Piper, who has been with Elia for over a decade, will oversee the culinary team and work closely with them on menu development and specials.
For over 14 years, Elia has been a mainstay on South Florida’s culinary landscape and has received raves for his Casa D’Angelo restaurants in Fort Lauderdale, Boca Raton and the Atlantis Hotel in Paradise Island; D’Angelo Pizza ▪ Wine Bar ▪ Tapas in Fort Lauderdale and his recently opened Roman dining concept in Delray Beach, D’Angelo Trattoria. He has been tapped numerous times to appear at the James Beard House and was a featured chef at South Beach Wine and Food Festival’s “Best of the Best” the past three years.
Opening to the public on Monday, January 21, 2013 D’Angelo Pizza ▪ Wine Bar ▪ Tapas will be located at 1370 Weston Road, in the Country Isle Plaza in Weston, Florida. The restaurant will serve lunch and dinner Sunday through Thursday, 11:00 a.m. – 11:00 p.m. and Friday and Saturday, 11:00 a.m. – 1:00 a.m. Ample free parking available. For further information, call
(954) 306-0037 or visit www.dangelopizza.com