At the end of the month, chefs Enzo, Antonio and Vittorio will select two grand prize winners and each will receive dinner for two, as well as having their original pizza or pasta appear on the specials menu.
To our knowledge, Romeo has the only wood-burning oven in town and when it comes to pizza there is nothing to compare with the crust that comes out of that special fiery hot spot. We also think that their great olivada is the best in town, and it’s served with very crusty Italian bread.
While trying to resist another piece slathered with that garlicky olive spread, we awaited the arrival of our frittura mista. This is kicked up fried calamari with the addition of shrimp, tuna and swordfish. It was lightly battered and nicely browned but it was an adventure trying to find the tiny shrimp and little bits of fish in the sea of calamari.
The fish was very good, and we were sorry there wasn’t more of it. Also on the platter was a little bowl of classic marinara for dipping and lots of lemon wedges. If you like your sauce spicy as we do, there’s a handy container of chili flakes on the table.
Another old favorite, ortolina for two, is a platter of marinated and grilled vegetables: radicchio, endive, mushrooms, roasted red peppers and asparagus.
The carciofi ripieno is the old-fashioned kind of stuffed artichoke, topped with garlicky breadcrumbs and filled with chopped artichoke hearts and tomatoes in a parsley vinaigrette.
If you like seared tuna, try scottata di tonna. This sliced and peppered version is served on a bed of endive, radicchio and arugula with sesame vinaigrette.
