Fine Italian Food At Up-beat Vic And Angelos

By Marc Kent

Starters, for Italian restaurants, are the introduction to the quality of fare to be experienced. Of the 7 listed items, we sampled grilled calamari –beautifully prepared with olives, capers, peppers and arugula with a lemon vinaigrette. The cold antipasto plate was well above par – fresh, tender prosciutto, secci, parmesan reggiano and provolone picante plus flavor- rich marinated artichoke hearts, roasted peppers and assorted olives…delicious. Sampled the oregenatta trio consisting of lobster, shrimp, and calamari with lemon for a true taste treat.

The antipasti headlings – 11 in number, features such seafood delights as ahi tuna, mussels, clams, shrimp, octopus plus beef Carpaccio, squash blossoms, sausage and pepper and homemade fresh mozzarella – all well adorned.

We ordered Caesar salad and were greeted by a romaine head, shaved parmesan reggiano and cherry tomatoes in a superior Caesar dressing plus imported anchovies. 5 additional salads are listed, all properly dressed, plus 4 main plate salads featuring chicken or veal or shrimp or tuna – large portions.

Gladys, Arnold and this reviewer elected to pass on tasting any of the 10 coal oven pizzas though we applaud their creative toppings.

Pasta gets a star role with 9 artisan house made choices – we opt to sample a delicious traditional lasagna Bolognese of slow cooked beef ragu. Of the 8 imported Italian pasta dishes, we selected clams linguini and white clam sauce – the pasta perfectly cooked with a light butter and garlic dressing. The lobster risotto had tender lobster pieces with peas, pecorino cheese plus white truffle oil over delicious risotto “pearls”.

5 veal entrees and 5 chicken entrees are featured…we chose a veal picatta which had not-too-thin slices of veal plus artichoke hearts, capers in a fine white wine lemon butter.

The category of “Simply grilled” lists yellowtail snapper, wild salmon and branzino while the “Pesce” listing includes snapper Francese, black grouper plus two additional winners…a roasted sea bass, delicious with a true taste of the sea, garnished with sweet potato smash, spinach and lobster nage…then… in an absolutely perfect Dover Sole with white wine, sage, lemon, pine nuts and a touch of garlic. This sole was as fine a fish dish as we have experienced. A major treat!

There are 11 sides to choose from to augment any of those offered with their featured dishes.

To complete a delight for food tasting, our excellent server, Carmine, suggest the tiramisu (super…among the best), zeppolos (soft, filled dough balls) and the giant chocolate cake (super rich tasting- enough for 3 or 4 to share). 5 other delights complete the dessert menu.

We note the lunch menu, featuring lunch portion many of the dinner offerings, plus cold sandwiches and Panini sandwiches or a pizza, soup or salad combo roster.

There is a Saturday and Sunday brunch from 10AM to 3PM in addition to the full lunch selections.

Note; 13 wines by the glass, 111 by the bottle plus 15 signature cocktails are offered..

Regarding service, Manager Diago Nassisi supervises a very helpful and attentive crew.

Vic and Angelos , at 290 East Atlantic Avenue in Delray Beach (561-278-9570) is open 7 days with luncheon 11:30AM to 3PM, Monday through Thursday and 10AM to 3PM Friday, Saturday and Sunday. Dinners from 3PM to 11PM weekdays, until midnight on Saturday and Sunday. Seating 140 inside and 80 outside, this lively restaurant shines. We suggest you…Go and Enjoy!