“There is a lot of love that goes into everything,’’ Randall said.
The tiramisu, for example, is made with 50 percent mascarpone cheese, instead of the 10 to 15 percent most other Italian restaurants use.
“It makes all the difference,’’ Randall said. “And the Bellino Lady Fingers are flown in from Italy. We don’t use the cheap stuff.’’
The same holds true for the entire menu at Vic & Angelo’s, located in PGA Commons. The pastas and sauces each are made fresh in-house, and each pizza is handcrafted with dough from water delivered from Brooklyn and baked in a 900-degree pizza oven.
“I don’t want to discount anything, but the pizza here is unreal,’’ Randall said. “Our pizza chef has been making it the same way since we opened 10 years ago. He’ll never compromise quality.’’
That last sentence could serve as Vic & Angelo’s motto. There is a quality in every dish on the menu, from the incredible Stuffed Squash Blossoms, Burrata, and Linguini Fine con Vongole.
My favorites? The Gigante Meatball with Ricotta, Bell Pepper, Garden Basil, San Marzano Gravy; the Burrata made with local burrata cheese; and the Four Cheese Pear Tortelloni with White Truffle Zabaglione and shaved truffles.
Oh yes, the tiramisu.
Regardless of your dish selections, it all adds up to the restaurant’s commitment to quality.
“I think a lot of people have the idea that we are just a pizza joint or a restaurant higher on the spectrum,’’ said Assistant General Manager Kevin McSweeney. “I think we cater to a clientele that’s casual and elegant. This is a neighborhood gem.’’
Steve Pike (www.myspiketravel.com) is an award-winning travel and food writer. He lives in Delray Beach, Fla.
