Regional Italian At Its Finest
Angelina's II of Syosset has been satisfying customers for 14 years, offering a comfortable environment that makes patrons feel right at home. It is a family business owned and operated by Frankie Morello and the talented man behind the spectacular food of Angelina's II is Chef Moris A. Valle.
Upon entering the restaurant you'll notice a casual bar area to your right, fully stocked and equipped with a big screen TV, and to the left the elegantly mellow dining area. The dining room is decorated with cherry wood treatments, wall scones, fresh flowers and flickering lanterns. There is also additional seating available upstairs offering a more private setting and a fireplace.
Frankie suggested we begin our experience with a few of their signature drinks. The Orange Lemon Cosmo was smooth, not overly sweet and well-balanced (below left). The Grey Goose Dirty Martini is served with queen olives stuffed with imported Gorgonzola cheese (below center). The olives were unique, delicious and a must have when you order this drink. The Lethal Weapon is an appropriately named Premium Margarita (below right). It is strong, flavorful and more pleasant than your standard margarita.
A medley of different breads arrived at our table to start us off (below left). The bread was crunchy and clearly fresh. To warm up our palates we were presented a complimentary first tasting from the chef, an Antipasta of fresh mozzarella, salami, Prosciutto, tomatoes, onions, provolone cheese, smoked mozzarella and a cold, white bean salad (below right). This offering is not something featured on the menu but lucky patrons are often treated to this delight. All the components of this appetizer were top notch and delicious.
We then went on to taste the Broccoli Rabe and Chicken Sausage appetizer (below left). Sautéed in garlic and olive oil and served on a bed of polenta with gaeta olives, the chicken sausage was flavorful and juicy. The polenta was creamy and just incredible. This appetizer is a great comfort food that presents an impressive blending of flavors. The chef took a traditional broccoli rabe and sausage dish and gave it a nice twist, creating a healthy alternative to an old classic.
The Jumbo Shrimp and Hot Sausage Bruschetta was next from the kitchen (above right). This attractively presented appetizer was served in a shallot lemon wine sauce and the featured spicy sausage wasn't too overpowering. The shrimp were delicate and sweet and the lemon wine sauce was a great accompaniment. The sweetness of the shrimp and the spice of the sausage married together made a wonderful combination.
Frankie offered us some Beringer Night Valley, a cabernet sauvignon, to accompany the next few dishes. This wine was very smooth and paired with the food perfectly. The impressive wine menu here at Angelina's II changes frequently, usually on a weekly basis.
The Braised Short Ribs at Angelina's II are served over homemade gnocchi in a brown vegetable stock and topped with ricotta salata (below left). The gnocchi were made with ricotta cheese, not with potatoes as they usually are. The short ribs were extremely tender and the dish provided our palates with an an abundance of luscious flavors.
The Field Green salad was filled with grilled pears, strawberries, roasted walnuts and Gorgonzola cheese in a raspberry vinaigrette (above right). This was a nice, light and refreshing salad we all thoroughly enjoyed as we prepared for our final entree.
Our final entree was the grilled Filet Mignon topped with roasted red peppers, melted fresh mozzarella cheese, jumbo shrimp and grilled Portobello mushrooms in a cognac porcini mushroom sauce (below left). Served alongside smooth Yukon Gold Mashed Potatoes and sautéed spinach, the filet mignon was unbelievably tender, cooked to perfection and very dressed up. Frankie suggested we sample this dish alongside some Valpolicella Classico, a light red wine from Northern Italy. The flavor is similar to a Chianti with the softness of a Merlot.
dessert we were offered a spectacular platter of sweet treats. The Tiramisu was
light and smooth and imported from Italy (above right). The Italian Cheesecake is
made in house, presents a rich, creamy taste and is laced with peach schnapps and anisette
The Italian Cheesecake is made in house, presents a rich, creamy taste and is laced with peach schnapps and anisette (below left).
Peanut Butter and Chocolate Mousse was a favorite amongst the table (above right).
This sweet treat was delicious, tasting pleasantly similar to a Reese's Peanut Butter cup.
Our experience at Angelina's II was a true delight. The food was absolutely fantastic and it is quite obvious why this family restaurant has been in business for 14 years. It is an establishment that offers both impeccable food and service and is definitely a must visit!