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select flavors from our area's best restaurants

TRATTORIA NEAPOLIS 336 S. Lake Ave. • Pasadena 626-792-3000 • 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

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Profile for Southland Publishing

Arroyo Monthly January 2015  

The beauty issue

Arroyo Monthly January 2015  

The beauty issue