Authentic home-style Italian cooking—simple, rustic, and delicious—is the focus at chef-owner Gino Angelini’s unfussy restaurant. Old-world flavors and ingredients infuse every choice on his menu: grilled quail is paired with guanciale (cured pork cheek) and saba sauce (reduced grape must); whole branzino is roasted in a sea-salt crust; and the herb-infused, dozen-layer lasagna verde is from a recipe of Angelini’s mama, Elvira. The Cal-Italian wine list is excellent, but rather pricey given the restaurant’s informality.
Tip: Check online for weekly specials, such as veal kidneys with white wine and onions on Tuesdays.
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