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Antonello Ristorante Restaurant Review: Antonello remains a haven for Orange County business, political and social leaders. Décor is elegant, highly detailed and even romantic, reminiscent of the owner's hometown in Italy's Piedmont region. Chefs Salvatore Ferrara and Gino Buonanoce work together very well to create the signature authentic Italian cuisine with California accents. One not-to-miss dish is the “mama pina” ravioli, which is filled with traditional roasted rabbit, pork and veal and finished with a robust red sauce. Courses like orecchiette with peppery house-made sausage and delicate Swiss chard entice the senses. Rustic Mediterranean loup de mer is presented tail-on, while the tender filet mignon is complemented by melted Gorgonzola. Among desserts, we enjoy the tiramisu and savory-sweet apple cannoli. If you wish, sommelier Steve Ebol will pair your meal or even each course with a bottle of wine, and he has a story to tell about each well-chosen sip. Those looking to experience a more casual take on the cuisine can hang out in the Enoteca Wine Bar and order several Northern Italian small plates to share, including selections from a special truffle menu.