Sun-Sentinel Dining Correspondent
Spend just five minutes in Francesco Lapi’s Cafe Italia, and there’s little doubt that this professional lives his passion.
An evening in this restaurant on the ground floor of an office building begins with a warm welcome followed by seating at one of 14 or so linen-covered tables. The unpretentious decor — walls painted a soothing fresco of deeply vibrant hues, each color playing nicely off the other — dovetails with the simplicity of the food.
It’s a subtle dinner menu, with moderate pricing and Italian standards, prepared Abruzzi style — sometimes excelling well beyond regional confines. Look for lasagna ala Bolognese; eggplant parmigiana; chicken cacciatore; zuppa di pesce; veal saltimbocca; and roast leg of lamb.
The perfect little Italian restaurant near me
Best of all, every table receives Lapi’s personal service and attention, in a one-man show supported by a small wait staff. He keeps the wine list in his head, so give him a rough idea of what you like and he’ll deliver appropriate selections.
Ask a few questions about the food and watch him shine. Don’t be surprised if he returns from the kitchen with bags of durum semolina pasta, or some other ingredient he thinks might interest you, to show his quality wares first hand. And, if you seem to be over-ordering, expect a gentle warning. Most portion sizes are large and there’s a quick caution about too many appetizers spoiling your entrees. It’s sort of like eating at your mother’s house — and I say that in the most loving sort of way.
Start with eggplant rollatini — unbreaded eggplant wrapped around bits of broccoli, topped with melted cheese and a delicate tomato sauce. Or, savor pleasing interpretations of refreshing salad caprese or prosciutto with melon.
I like risotto as a first course, so it wasn’t long before we reveled in Lapi’s risotto con porcini. This rice has the perfect bite and texture. The flavors of porcini mushrooms and onions marry beautifully.
Ditto on a richly luscious spaghetti carbonara — pasta cooked al dente, tossed with crispy pancetta, egg yolk, parmigiana and black pepper.
There was no leg of lamb prepared when we visited, so we took solace in the four gorgeous seared lamb chops Lapi recommended instead. Bathed in oil and garlic, the meat was nearly soft enough to cut with a fork.
Chicken marsala brought a plateful of boneless breasts with plenty of mushrooms in a sauce edging to the sweet and oily side, but the flavors were terrific.
The osso buco aficionado at our table thought was reasonable for the quality and quantity of tender veal slow-cooked in tomato sauce with celery, onions, carrots and red wine — and so did everyone who sampled it.
If you want an exquisite fresh fish experience, there’s no better choice than the signature yellowtail snapper. This stunning whole fish presentation (minus the head), arrives with its tail rising off the plate like a phoenix poised for flight. Mushrooms, diced tomatoes, wine and garlic delicately perfume the snow-white meat.
On the other hand, be sure you like porcinis before you order paparadelle mare e monti, a pasta and shrimp dish too intense with porcini flavors that also carried some unfortunately overcooked shrimp.
Have semifreddo cafe for dessert; it’s like chocolate mocha ice cream, or good American-style cheesecake with a crisp chocolate crust. While savoring the extra-creamy qualities, ponder this: What better way to experience a service business than with a man who works from his heart?
Critic Judith Stock
Sun Sentinel Dining Correspondent