Saturday, November 15, 2008
I noticed that Napoli Pizza and Pasta has opened in a place that has been completely transformed from its former appearance. Donato, the owner, greeted Dad and I in a very friendly and helpful way, and we were on our way to a fabulous meal. Donato said that the restaurant has now been open for a couple months, and is holding its own in this down economy so far. Every guest that came in after us smiled and commented how the buzz is that this place is great!
The garlic and cheese bread was delivered bubbling not long after we ordered it. Yes, it was great!
Had we known what a basket of freshly baked bread would be served with the minestrone, we likely wouldn't have ordered the garlic cheese bread, good though it was.
And the minestrone was freshly made with lots of deliciously simmered vegetables tucked inside.
Surprisingly, Dad ate every last drop on his plate of Spinach Ravioli with Meat Sauce - even after all that bread. He asked when we could come back as we were leaving, so his feelings about the food are quite clear.
And I had a seafood pasta entitled "Capesante alle Provenciale". The dish was composed of sea scallops simmered in wine and garlic, topped with diced fresh tomatoes. The dish usually has a red sauce, but Donato was quite accomodating in making it a simple white sauce instead. This mixture was served over capellini. It was delicious, and the portion so generous (especially after the bread), that I could not finish it. And I would not hesitate to order it again. Donato told us of all the delightful desserts, but there was no way we could enjoy any further food and noted that we need to come and eat lightly some time so we can try the desserts. I would recommend this place for its warm and friendly atmosphere and the reasonably priced and delicious neighborhood Italian fare.