More Restaurant News & Reviews

• Review: La Fontanella serves the real thing
• Mr. and Mrs. Gingerbread Decorating Contest at 32nd annual Festival of Lights
• Sweet and savory

Tell us about it

• What would you add to this story? Tell us what we missed.
• Do you have photos from this event? Documents we need to see? Share with us.
• Upload photos & videos
• More ways to get your stuff online and in the paper.

STORY TOOLS

• E-mail story
• iPod friendly
• Printer friendly

Share and Enjoy [?]

Reason to go: Angelina’s Ristorante serves "Italian cuisine in a casually elegant environment." The indoor dining room boasts a two-story ceiling, with 25-foot tall wine tower that holds 3200 bottles of more than 100 vintages from around the world.

The al fresco dining area has a nice focal point — a fountain highlighted with a thirteen-foot imported Italian bronze sculpture. The covered outdoor dining room features four private cabanas.

"Angelina’s provides one of the finest dining experiences in Southwest Florida. From the atmosphere to the menu to the service, we offer customers unsurpassed quality at remarkably competitive prices," said Ed Wagner, manager. The restaurateur has more than 35 years experience as a manager, owner and restaurant consultant.

Wagner’s staff includes executive chef Nick Costanzo, sommelier, Angela Robertson, a pastry chef and a baker. Robertson will be scheduling wine tasting events, with a calendar of public events to be posted on the restaurant’s Web site.

"One of our goals from the outset has been to offer an amazing variety of vintages at prices below most other restaurants. We want our wine list to be accessible to the widest possible audience," said Robertson.

The restaurant has two meeting rooms, for up to 50 persons, with closed circuit television and equipment for business or private functions. In the off-season, Angelina’s is available on Sundays and Mondays for private functions, and can accommodate up to 150 guests.

"The menu utilizes the freshest ingredients, which includes daily shipments of fresh seafood and an on-site herb garden," said Chef Costanzo. "Signature dishes include homemade pastas and assorted Italian meats and cheeses, priced from $14 to $24 and miniature desserts, priced at $3."

 Menu Samples:

Antipasti: Olives, cheese or Italian cured meats ($7-$13).

Appetizers: Tuna bruschetta, mussels puttanesca or ceviche trio ($9-$13).

Flatbreads: Sweet and savory — slow cooked sweet butternut squash puree and savory roasted wild mushrooms resting on a sage and parmesan cheese flatbread, or al Napoli — crispy Italian flatbread layered with prosciutto, sopressata and pancetta with basil and ricotta impastata ($7-$10).

Salads: Angelina’s Salad made with field greens, mission figs, goat cheese, pistachios, pickled onions with aged balsamic vinaigrette ($8-$9).

Pasta: Bucatini carbonara, or Spaghettini Scampi ($14-$23) .

Entrees: Filet mignon to lamb con mente, veal osso bucco or saltimbocca, grouper piccata, ($54 for two) or cioppino in cartoccio ($22-$29).

Prix fixed menu: $28 for three courses.

IF YOU GO

Angelina’s Ristorante

 Where: 24041 S. Tamiami Trail, Bonita Springs, one mile south of Coconut Point mall

 Hours: 4-10 p.m. Tuesday-Saturday. Seasonal dining, seven days a week, expected to start in October

 Happy hour: 4-6 p.m.

 Reservations and information: 390-3187, or visit www.AngelinasofBonitaSprings.com

If you wish to be considered for this spotlight, contact Jean Amodea at jean@entertainmentdirect.org