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D'Angelo Restaurant Review: The sophisticated crowd that gathers here sits outside at petite metallic tables and sips lattes and loose-leaf teas while waiting for locally famous specialties like eggs Rose --- two poached free-range eggs with olive bread and artichoke spread. On weekends, don’t miss the smoked salmon Benedict, made on a toasted baguette with citrus hollandaise. Indeed, breakfast at D’Angelo is quite good. But its popularity also leads to the restaurant’s great shortcoming: service is consistently ill-equipped to deal with the rush. Lunch is less of a scene, but can still take an inordinate amount of time, especially considering the relative simplicity of the menu. In addition to sandwiches, salads and soups, several wraps and grilled quesadillas stuffed with sautéed meats and vegetables are available. A cultural breadbasket of loaves includes everything from challah to multigrain Rudolf Steiner, French batard and Italian white pullman.