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Chef
Mike was classically trained in Italy at the professional institute, Alberghiero di
Stato. He and his wife are both from Sicily and before coming to the United States
Mike learned and worked at a number of restaurants in Italy, also doing some charity
work along the way. The Domingo’s are genuine people who truly enjoy the sight of
families coming together around the dinner table. Making people’s lives joyous
through good food is what they desire and they're both very hands on when it comes
to running the restaurant. They serve meals at the restaurant as they would serve to
guests in their own home and everything is always cooked fresh to order. The ambiance of the restaurant is extremely welcoming and relaxed, allowing you to feel right at home as you dine. Upon being seated we were offered some Acqua Panna, a natural spring water bottled in Italy, along with some smooth, well balanced red wine (a merlot, cabernet franc, syrah, nero d’avola blend) to accompany our meal.
A
classic Breadbasket (above left) arrived without delay and was served with a subtle,
aromatic extra virgin olive oil. Next came the Antipasto Freddo
consisting of top notch, fresh ingredients (above right). This classic starter was
great to share amongst the table and both the Portobello mushrooms and roasted red
peppers really stood out. The Antipasto Napoleon is a unique offering that presents a clever combination of ingredients, creating an unbelievable emulsion of flavors (below left). This beautifully plated appetizer features roasted red peppers, tomato, avocado and fresh mozzarella drizzled with a balsamic demi glaze. The hand pulled mozzarella melts right in your mouth and the avocado adds a delightful creaminess, deeming this standout menu item an instant favorite.
Next
to arrive hot from the kitchen was the Calamari Arrabiati – fried calamari tossed
with cherry peppers in a spicy house sauce (above right). The calamari was very
tender and the tasty sauce presented both a sweet and sour taste, compliments of the
hot and sweet peppers used when preparing the dish. Once we heard Chef Mike was known for his famous house dressing, we were eager to sample it atop their House Salad tossed with the freshest ingredients (below left). Low and behold, the dressing was incredibly delicious and luckily for everyone it is up for sale, but he'll never reveal the secret ingredients!
Another
salad to rave about is the Warm Spinach Salad, which includes cranberries, toasted
pignoli nuts and shaved Parmigiano tossed in a warm balsamic dressing (above right).
The pignoli nuts really enhance the salad and all flavors combine to create a tasty,
health conscious salad. Chef Mike surprised us with their best selling appetizer as our entrees were being prepared. The Fried Olives, stuffed with a medley of asiago, pepper jack and mozzarella cheeses, were deliciously addicting (below left). Served with a light tomato dipping sauce and cleverly presented in a martini glass, we couldn’t seem to get enough of this fascinating, exclusive offering.
We
continued with the pasta course and sampled a Pappardelle Pasta with pignoli nuts,
raisins, chop meat and peas in a light cream sauce (above right). The pasta is made
in house and was cooked to a perfect al dente. The luscious combination of
ingredients join together to create an exceptional, authentic Sicilian pasta dish. The Linguine Giuilo is another impressive pasta dish featuring mussels, cockle clams, scallops and shrimp served in a garlic wine sauce (below left). Again the pasta was cooked to perfection and all the seafood was clearly fresh, tender and overall nicely executed. The superb sauce contained a hint of tomato and was the ideal coating for the pasta.
The
Stuffed Salmon is generously stuffed with a flavorful crabmeat filling, served over
a bed of spinach and bathed in a creamy garlic sauce (above right). The salmon was
delicately prepared and the spinach was fresh and nicely sautéed. This is
definitely a flavorful, fresh catch we would recommend to all the seafood lovers out
there. We continued with the Chicken Da Sole – chicken with grilled eggplant, melted mozzarella, tomato and shaved Parmesan served in a savory marinara sauce (below left). Elegantly plated, the chicken was exceedingly tender, juicy and combined with the accompanying ingredients, proved to be a flavorsome, reliable chicken entrée.
The
Pork Chop Valdostana was the last of our entrees (above right). Served in a chestnut
sauce with a pancetta risotto, the chop released an enticing aroma and with one bite
we experienced the taste of a hearty, winter meal. Not only was the pork chop an
impressive cut, but the risotto didn’t go unnoticed either, as it was flavorful
and tastefully memorable. All desserts found at Café Il Villaggio are freshly made in house. Accompanying our delectable endings was a cup of Espresso (below left) and a warm glass of Cappuccino (below center).
The Cannoli was notable with a crunchy outer shell and a homemade filling that was just out of this world (above right). The Tiramisu was delightful and offered a rush of strong coffee flavoring (below left). Lastly, the Strawberry Tiramisu presents an innovative twist on your standard Tiramisu (below right). It is very creamy and topped with a sweet strawberry sauce and fresh strawberries.
The friendly, accommodating staff at Café Il Villaggio is willing to go above and beyond when it comes to satisfying their customers. If you don’t see something on the menu – ask! If it’s in stock, Chef Mike has no problem with customizing your meal to your liking. Between the amazing food and graciously pleasant ambiance, Café Il Villaggio presents the ideal setting for a relaxing, gratifying evening out with friends and family.
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