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Angelina's Pizzeria Napoletana

8573 Irvine Center Dr. Send to Phone
949-536-5200
Elegant yet approachable Irvine venue crafts cocktails, Neapolitan pizzas and other Italian fare with precision.

Cuisine
Open
Open Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-10 p.m.
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Angelina's Pizzeria Napoletana, Irvine, CA

Angelina's Pizzeria Napoletana Restaurant Review

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About the restaurant: Angelina's Pizzeria Napoletana is the result of love. Why would you want to open a restaurant when you are running other successful financial businesses? Only because you love food and like to host people. Many of the classy patrons are either friends of owners Filippo and his wife, Shokoufeh Fusco, or have become friends over time. It’s obvious by his first name, Filippo, that he is Italian, so an Italian restaurant was the answer. The word “pizzeria” is part of the name, but it is not just a pizzeria but also a full-fledged Italian restaurant, which, of course, serves pizza. After all, the Fuscos imported from Italy two massive 900-degree wood-burning ovens. The elegant space’s color flourishes and sleek marble countertops overlooking the exhibition kitchen evoke sophistication without diminishing its welcoming neighborhood vibe.

Likes: The rather upscale-looking space. The meatballs.
Dislikes: The tasty infused home-made drinks, poured from a modern, sleek carafe --- they might require you to have a designated driver.

Food & Drinks: After a warm welcome by general manager Antonio Bevacqua, it’s time to indulge in the menu directed by chef Alfonso Sanna. The recipes are what the team at Angelina’s likes to call “from the family with a modern twist.” Start with the classic caprese salad to enjoy the mozzarella di bufala that is flown in from Italy, along with many other ingredients used at the restaurant. The octopus was so fresh in the warm arugula salad with shrimp, potatoes and red onions; we only wish there was more of it. If you have to have a pizza, the dilemma is deciding between Rosse or Bianche (red or white sauce). The house-made Napoletana-style meatballs are a definite must-have. We also got to try the luscious lobster tortellini, before the perfectly grilled branzino. We would probably do it all again on the next visit. The pizza oven is used to finish cooking the 8-ounce filet served with potatoes, heirloom carrots, mushrooms and cipollini demi. The tiramisu was one of the better ones we’ve sampled over the years. The wine list displays national pride: you will only find Italian labels.




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