Angelino Restaurant

Freshly baked bread, house-made pastas, and locally caught seafood are among the highlights of what customers both new and old love about this family-owned gem. Chef Alfredo Ancona knows that gnocchi must be pillowy, adding just enough porcini broth to the dish’s short rib ragú to punch up the umami. We consider the pizza more New Yorkese than Neapolitan (wow - that crust!), and can’t get enough of pastry chef Tera’s cannoli and tiramisu. 

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Tourists like to sit outside or in the window for the best views of the bay just across the street. However, locals know the tables in the back are cozier and offer more privacy, the better to quietly sip a glass of Amarone della Valpolicella or Sardegnian Vermentino from the thoughtful, mostly Italian wine list.

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Don’t Miss: Crab Salad, Fritto Misto, Scampi, Cannoli