taste KITCHEN CONFESSIONS
select ﬂavors from our area's best restaurants
TRATTORIA NEAPOLIS 336 S. Lake Ave. • Pasadena 626-792-3000 • http://trattorianeapolis.com Full bar
spot-on dose of sweetness. We sampled two entrees, Fish Cacciatore and Prime New York Steak, complimented by tasty sides of baby broccolini and creamy polenta. Smiles all around. The cacciatore, made
Nestled in a quaint but busy shopping
this night with seared cod, was light but satisfy-
district, it’s possible to miss Trattoria Neapolis
ing with its mix of peppers, tomato and roasted
when you drive by, but once you discover
potato. The steak was perfect on its own, even
its stylish ambiance and winning menu, you
tastier when dipped in one of nine available
won’t forget this Italian delight.
sauces, including balsamic BBQ or Barolo wine.
We only live a couple miles away, but didn’t discover Neapolis until a friend had
A Chocolate Semifreddo—a sweet assembly of ganache, Nutella crunch, frozen yogurt and
us meet him there four months after its 2012 debut. It became an immediate
banana—and Neapolis’ excellent coffee perfectly capped a scrumptious
and satisfying experience that began with test drives from the bar’s extensive
From previous visits, we already knew about Neapolis’ ﬁne pastas, just-right
offerings. Sandra was tickled with her Easton, cucumber-infused vodka with
ﬁ sh options and light, yummy pizzas, so to get a broader scope of his revamped
lime and mint, while I enjoyed sipping my Negroni, Plymouth gin with sweet
menu, recently installed chef Clinton McCann assembled a taste menu for
vermouth and Campari. We’ll certainly return.
my wife and me. We were wowed at every turn, starting with Crab Arancini, a
Cuisine: Italian steakhouse. Several steaks, pastas and pizzas, the last
sumptuous summit of taste and texture with blue crab augmented by sweet
mentioned can be an appetizer or light entree. Multiple ﬁ sh options. Lunch and
basil, ricotta and a mustard remoulade.
Happy Hour on weekdays; weekend brunch. Full bar.
I’m a fan of Neapolis’ Roasted Beet salad, but we tried the Caprese. The
Vibe: Converted real estate ofﬁce offers warm yet stylish ambiance. Friendly
heirloom tomatoes were sublime, complimented by basil and creamy burrata
place; owner Perry Vidalakis often greets diners. Fun and comfortable bar;
cheese, but the truly stunning ingredient was the balsamic ﬁg vinaigrette, a
wide array of specialty cocktails and great wine list.
– Geoff Mayﬁeld
01.15 | ARROYO | 41
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