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Villa Roma Authentic Argentine
By Jody Robinson
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+ Italian Cuisine
They say a picture is worth 1,000 words. I always thought of that as hyperbolic, until I saw the menu at Villa Roma, and knew I would never be able to do them a literary justice.
The authentic Italian and Argentine offerings (alongside the casual market + deli next door) are as expansive as they are delicious from starters, soups, salads and hot and cold sandwiches to hearty entrees and sweet treats for dessert.
Seafood appetizers range from vongole and cozze bella vista (fresh clams or mussels served in white wine garlic or marinara) and calamari fritti to favorites for meat eaters like the palmitos con jamon (hearts of palm with prosciutto), chorizo or morcilla alla parilla (grilled Argentine sausage or blood sausage) and the traditional empanada - flavorful and flaky Argentine turnovers stuffed with beef, chicken, ham and cheese or spinach.
For the main course, the pollo alla cacciatore is a popular pick - chicken breast sauteed with bell peppers, mushrooms, and white wine in a tomato sauce while one of my favorites is the salmone allo champagne - fresh filet of salmon in champagne sauce with roasted potatoes and vegetables.
But for the true seafood aficionado, where Villa Roma really shines is in its signature paella dishes which arrive chock full of flavorful shrimp, mussels, clams and chorizo in a saffron base. Other excellent options if you are a carnivore ... any of the Parilla Argentine style beef entrees (think grilled prime short ribs, filet mignon). Can't decide? Opt for the Parilla Mixta - 2 grilled short ribs, 2 Argentine sausages, sweet bread, skirt steak, blood sausage and flap meat. But whatever you do and no matter which dish you go with ... make sure to order a side of Chimichurri sauce made with olive oil, garlic, Italian parsley and spices.
Featuring everything from calamari and vongole to grilled and tender sweet breads, homemade minestrone to their entrana sandwich - boasting tender skirt steak and a host of other freshly prepared ingredients. You might make it a weekly stop - even if just to take a look at the menu and imagine how many words it would take to describe the experience.
