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D'Angelo Restaurant Review: D’Angelo is known for its breads, of which they bake no less than 15 every morning. Since this is a bakery-turned-restaurant, there is seating inside facing the kitchen, but the prized seating is on the sidewalk with its petite metallic tables. Breads and pastries include rosemary lemon bread challah, multigrain Rudolf Steiner and a French batard, not to mention scones and Danishes. In addition to sandwiches like the version with Gruyère and fresh crisp arugula, there are salads and soups, several wraps and grilled quesadillas stuffed with sautéed meats and vegetables. Don’t miss the smoked salmon Benedict, made on a toasted baguette with citrus hollandaise. Also popular is poached eggs with artichoke paste on kalamata olive bread. Coffee drinks are offered.