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.

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After a multi-million dollar renovation the InterContinental Miami is re-opening its lobby level restaurant in late-October as Toro Toro with Chef Richard Sandoval at the helm, a concept modeled after Sandoval’s Dubai Toro Toro, which was named “Best Latin” and “Best New Restaurant” by Time Out shortly after opening in mid-2012.   

Toro Toro is Chef Sandoval’s Pan-Latin interpretation of a contemporary steakhouse with chef de cuisine Rodolfo Cuadros and food and beverage professional Michael J. Savitt as GM.  The menu (average price per person will be $25 for lunch, $65 for dinner ) is varied. In addition to a buffet and a selection of meats carved tableside rodizio-style, there is an array of small plates, cold and hot, such as snapper sashimi or Hamachi sashimi tiradito ; and a Peruvian-style ceviche de mariscos as well as arepas filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil.

The menu expands to signature entrees such as an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels; burgers like pork belly burger garnished with slices of ripe avocado and chipotle mayo and turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and sandwiches on freshly-baked bread including a vegetarian-friendly, roasted vegetable ciabatta sandwich with grilled vegetables, chimichurri, queso fresco and arugula.

The dessert menu lists Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros, among others. The restaurant’s beverage menu includes sexy, hand-crafted, Latin-inspired cocktails, made with ultra-premium spirits and a well-curated collection of fine wines from around the world, available by the glass or bottle.

A James Beard Award nominee, Sandoval is no stranger to South Florida’s culinary scene; earlier this year he opened a successful fast-casual dining concept in Brickell: Kokoriko Natural Rotisserie.  Beyond the Toro Toro and Kokoriko concepts, Sandoval is the chef/restaurateur behind over 34 successful restaurants worldwide, including New York and DC. Toro Toro Miami is the fourth collaboration between Chef Sandoval and Strategic Hotels & Resorts, Inc., the owner of the InterContinental Miami and 17 other upscale and luxury hotels and resorts in North America and Europe

Toro Toro’s, ¡Olé! adjacent to the restaurant serves an impressive breakfast menu overseen by hotel executive chef Alexander Feher¡Olé! will also be available for private parties. 

Slated to open late-October 2012, Toro Toro Miami is located on the lobby level of the InterContinental Miami, 100 Chopin Plaza in downtown Miami (adjacent to Bayfront Park).  Open seven days a week, the restaurant will offer lunch service from noon to 3 p.m., dinner – along with a not-to-be-missed Happy Hour – starting at 4 p.m. The restaurant will remain open Sunday – Wednesday until midnight and Thursday – Saturday until 1 a.m. The bar will be open every night until 2 a.m.  ¡Olé!, will serve breakfast from 6:30 a.m. to11:30 a.m.  Sunday Brunch to be announced at a later date. Valet and street parking will be available.   (305) 372-4710; Catering for Toro Toro (305) 372-4713; www.torotoromiami.com. www.icmiamihotel.com.

 

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