First Visit
Angolo DiVino’s hospitality is genuine. I am very particular about things, yet I feel at home here. Everything is a great luxurious surprise. There is a low-key atmosphere here at Angolo DiVino. This is a good place for an affair. The décor is basic. I would like to see more art and visuals.
If you like, ask the owner to order for you. He will be more than happy to assist you in scratching your itch to enjoy tasteful food. Angolo DiVino will be introducing more and more organic ingredients in the future.
There is an ample selection of wines by the glass, champagne, and plenty of bar surprises.
My mouth enjoyed the risotto with mushroom white truffle oil. My mouth took a visit in Napoli while at the same time in Los Angeles. Yummy!
For dessert, I was served chocolate cake that was presented with a smile. It was so tasty that I can bet that it was made South of Heaven.
Revisited
Salvatore, Carlo, and Simone are three brothers from Rome and Tuscany that decided to open a restaurant. Hence, Angolo DiVino is here to grace us with good food.
I am drinking Brunello Di Montalcino from Tuscany straight from the Montalcino area. It is hard to find. Brunello survived bacteria that killed eighty percent of the vineyard in the beginning of the century. Brunello grape made it through. Everyone here is an expert when it comes to wine. The wine list is intimate in quantity. It is precise and elevating.
Franco, the owner is the Executive Chef. Dominico is a big chef from Italy. Together, making something of great importance for Angolo DiVino signature dishes. Burrata with heirloom tomatoes is a sensual appetizer. It is made with Burrata mozzarella and is very unique. The mozzarella can be found only in Apullia, in South East Italy. It is almost impossible to make this cheese outside of Italy. It tastes like cheese from Paradise. The spaghetti with clams is the original recipe from Italy. It is all about the sauce inside of the clams. The extra virgin oil has to be excellent. It is very special olive oil from Tuscany. The secret is to extract the sauce from the clams so that they release their elixir and the spaghetti gets infused with this sauce. Bravo! Another dish, Brazzino is one of the most popular. It is Mediterranean stripe sea bass. Ten years ago, one had to find this fish from a farm. Angolo DiVino has the wild sea bass sent fresh within twenty-four hours. Preparation has a very nice flavor. The fish is then grilled and stuffed with very light garlic rosemary. It is a mood elevator. Lastly, the sea bass is boned at the table and you get a succulent filet that melts in our mouth. The risotto with truffle oil and mushrooms is perfect to end the year with, and the smell is orgasmic. The texture, flavor, and balance of the spices is aspiring to the Italian sublime.
My dessert wine was Moscato D’Asti Piedmonte. This wine is found where Barolo is made. When there is a stripe on the neck, it means that it is 100% grape in Italy from that particular region. Along with my wine, I enjoyed panna cotta. It doesn’t get any better than that. The zapoli is also a small dessert. It is a complimentary gift to all who come. They are clouds that melt in your mouth. I used to eat all of these things when I was a teenager during the holidays.
My second visit to Angolo DiVino is better than the first. Paradise has many sides.
Rating—Ultra Cool
