THIS RESTAURANT IS CLOSED Angeluna

THIS RESTAURANT IS CLOSED Angeluna Restaurant Review:

It’s heavenly. A night sky floats on a ceiling painted in sweeps of blue, dotted with sparkles, and buttressed by panels of angels created by local artists; book a Fourth Street window seat and you’ll also be heralded by the huge trumpeting angels that deck the Bass Performance Hall across the way. Of course, when there’s a concert at Bass Hall, you can’t inch your way past the crush of diners, attired in everything from silk dresses to starched jeans and string ties, without a reservation. Chef Clark McDaniel’s digital-age cuisine is as vibrant as the dining room art. Chinese spaghetti---stir-fried chicken tossed with shiitake mushrooms and water chestnuts on rice noodles---has the right amount of fire for jalapeño-trained Southwest tongues. Not all entrees have this distinct Asian flair. Thin crusted, wood-fired pizzas topped with the likes of smoked bacon, barbecued onions, and roasted corn are a cookout on crust, and carnivore-friendly selections such as the veal T-bone, pork tenderloin and Angus rib-eye are deceptively simple; paired with sides such as white cheddar macaroni or black bean empanadas, they take a creative turn. The buttermilk-black pepper ice cream may seem a bit strange in theory, but the combination of creamy heat and balsamic-spiked berries will whack your palate awake.