All’ Angelo features really delicious, small plate-sized pizzette for $8 each, the crust thin and crisp. Choices include mozzarella with artichoke and shrimp, with pancetta and eggplant, or with heirloom tomatoes (as seen here). And on Tuesday nights, when they bring in a house DJ, pizzette are just $5 each. (Axel Koester / For The Times)
A trio of pasta dishes -- ravioli and radicchio, lamb lasagna, and bigoli with pulled duck sauce -- as served at All’ Angelo restaurant. (Axel Koester / For The Times)
All’ Angelo restaurant’s executive chef, Roberto Franzoni, holds prosciutto that he slices very thin, using a vintage Berkel meat slicer from Italy. (Axel Koester / For The Times)
Left to right, Elana Belzberg, Rosanna Marino, Kara Slife and Arnie Mann enjoy lunch at All’ Angelo restaurant, which hasn’t sacrificed quality or inventiveness despite lowering prices with a new menu. (Axel Koester / For The Times)
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The Trentina pizzette, velvety fontina cheese topped with slices of smoky speck, is love at first bite. (Axel Koester / For The Times)
