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taste  review

FRESH FAVORITES Italian Eatery Ristorante Sapori A Tasty Triple ThreatBY LINDA HAASE

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ou won’t find Chicken Parmigiana on the menu at Ristorante Sapori. Ditto for Spaghetti and Meatballs. Just what kind of an Italian restaurant is this? The kind that uses herbs, lettuce, peppers and other vegetables freshly picked from the aromatic garden located right outside the front door. The kind that isn’t afraid of bold flavors and innovative cuisine. The kind that serves large dollops of freshly made pesto butter and roasted garlic butter with just-outof-the oven loaves of baked bread delicious to the last morsel. The inspiration for the Boca Raton restaurant comes from Chef/Owner Marco Pindo, who believes that pioneering cuisine makes for palate-pleasing moments. After all, he points out, Sapori means “flavors” in Italian—and coming from the Abruzzi region of Italy, 116

BOLD FLAVORS: (Clockwise from Top) Chef/Owner Marco Pindo picks herbs and spices from his restaurant’s garden; the chef’s award-winning Rigatoni Sapori; Beef Short-Rib Ravioli

he knows of what he speaks. He must be doing something right. The award-winning restaurant has been in business for 20 years—not an easy feat in this gastronomically challenged world. And the cozy ambiance and welcoming staff here make it a triple threat. For starters, we suggest the Baked Sea Scallops New England-Style or the Baked Shrimp Oreganata (my dining companion and I couldn’t decide which we enjoyed more). Chef Pindo’s specialties run the gamut, but his homemade pastas and sauces are renowned (they’re the authentic kind traditionally served in Italian homes and trattorias). Here, diners can find every shape, flavor and filling imaginable, including

T H E B O C A R AT O N O B S E R V E R

Rigatoni Sapori, Chef Pindo’s award-winning recipe. Diced prosciutto and sweet onions are interlaced with mascarpone cheese and fresh basil, then topped with his special secret tomato sauce. If you’re lucky enough to dine on a night when the Agnolotti pasta topped with truffle parmesan sauce is on the menu, be sure to order it. The melt-in-your-mouth creamy filling of queso blan-

co, pecorino, parmesan and ricotta cheeses juxtaposes perfectly with the freshly made pasta. And be sure someone at your table orders the Snapper Siciliana, a mouthwatering meld of diced eggplant, tomatoes and capers atop the tender fish. Carnivores are not forgotten here: the Roasted

Veal Chop with shallots, plum tomato and rosemary and the Breast of Chicken Milanese topped with arugula and bruschetta are sure to please. The desserts are homemade as well, served in individual square ramekins, and just enough for a sweet ending. O

where Ristorante Sapori is located at 301 Via de Palmas, Boca Raton. For more information, call 561-367-9779 or visit ristorantesapori.com.

Boca Raton Observer November 2013  

Boca Raton's Essential Lifestyle Magazine

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