Modern Italian restaurant Vic & Angelo’s, located in Delray Beach and Palm Beach Gardens, recently debuted a specialties menu featuring 27 new items.
The additions include starters, salads, coal-oven pizzas, pastas, seafood and nine new sides. Starters include grilled octopus, squash blossoms and a personalized meat and cheese board with a variety of meat, cheeses and toppings to choose from.
Four new pastas—all made in-house—are wild boar pappardelle, lobster, crab and shrimp risotto and pansotti. Other menu additions guests can indulge in are chicken scarpariello, sea scallops served over squid ink risotto and a breaded and pan-friend bone-in pork chop Milanese.
The new menu has added brussel sprouts, garlic broccoli rabe, hot coal potatoes, a variety of pastas and more as side dishes.
Vic & Angelo’s has also added three new coal oven pizzas: fig and speck pizza with caramelized onions, gorgonzola, aged balsamic and arugula; peso di pollo pizza made from chicken, grape tomato, mozzarella, basil pesto, roasted garlic and parmigiano reggiano; and artichoke truffle pizza, which is made from fresh mozzarella, truffle cream, artichoke hearts, parmesan and truffle oil drizzle.
For more information on the new menu and restaurant, visit vicandangelos.com.
290 E. Atlantic Ave., Delray Beach; 844.842.2632; vicandangelos.com
4520 PGA Blvd., Palm Beach Gardens; 844.842.2632; vicandangelos.com
Photos courtesy of Vic & Angelo’s
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