54° Good Morning
54° Good Morning

Auntie A may look like just another Italian pizzeria-restaurant, but chef-owner Angela Badolato has put her own decidedly individualistic stamp on the place that used to be Michelangelo.

Badolato, a cheerful former caterer who, tongue-in-cheek, calls herself "The Angry Chef," makes both the ravioli and the pastry at the restaurant. "We're trying to get out of the veal Parmigiana mold," Badolato said. Her menu is the product of her collaboration with consulting chef Joseph Maulo, who was at Il Toscano in Douglaston.

At dinner recently, I was impressed with her light al dente ravioli filled with wild mushrooms and cheese and glossed with a saute of olive, garlic and basil. A special of wild salmon and shrimp scampi was fresh and appealing. Particularly fine was Badolato's tiramisu, light yet lush and creamy. "My dream," she said, "is to be on Food TV." 


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