Angelo Elia of Casa D’Angelo restaurants in Fort Lauderdale, Boca Raton and the Atlantis Hotel in Paradise Island has opened 120-seat D’Angelo Trattoria in a historic 1920’s cottage in Delray Beach with a front porch and a back terrace, cozily redone with rustic and modern touches, including a display of wines in a glass-paneled temperature-controlled room.
Italian-born executive chef Rickie Piper, who has worked under Elia for over a decade, running his kitchens at the various D’Angelo outposts, offers an array of appetizers, salads, carpacci, pastas, prime meats, seafood and pizzas from the wood-burning oven. The menu lists thin crusted, wood-oven baked pizzas ($13-$18) with whole-wheat options; antipasti ($9- $16) including roasted veal bone marrow served with casareccio bread, parsley and caper pesto; traditional eggplant with provolone timbale; and creamy burrata cheese over roasted fava beans with watercress and pepper oil dressing. There are salads and carpacci ($10- $12) such as cured pork with arugula and Gaeta olives in lemon fennel oil; and roasted beets and Italian tuna salad with beefsteak tomato, Italian tuna and red onion in balsamic dressing.
Pastas ($14-$19) are freshly made like the bucatini de cecco with wild boar ragoût; tortellini emiliani with mushrooms, peas and prosciutto in a Reggiano cream sauce; and classic gnocchi with buffalo mozzarella, cherry tomato sauce and fresh basil. For entrees there’s braised oxtail in a rich tomato and Chianti wine sauce; marinated grilled Cornish hen with garlic, olives and fennel; and a flavorful wood oven roasted milk-fed piglet marinated with fresh herbs, juniper berries and black pepper. Traditional Roman desserts change daily
D’Angelo Trattoria, is open for dinner nightly from Sunday - Thursday 5:30 p.m. - 11 p.m; Friday and Saturday from 5:30 p.m. – midnight. 9 SE 7th Avenue, Delray Beach just off Atlantic Avenue. 561-330-1237.