Among them you'll find Morinelli's own creations, including his chilled seafood antipasti, Mare Freddo, a combination of scallop, calamari and shrimp served in a chilled grapefruit shell with chopped fruit and his own housemade grapefruit vinaigrette, a tropical twist on the standard Italian appetizer.
For the main course, try Angelo's veal chop Toscana ($33.95), which balances flavors of earthy porcini mushroom against tart cranberry and sweet salted roasted persimmon. There's also Angelo's Branzino ($24.95), a whole roasted Italian sea bass lightly battered and fried, and plated with an arugula salad dressed with a glazed balsamic vinegar dressing.
While Morinelli's own recipes are a highlight, expect traditional dishes -- like chicken parmesan and linguine vongole -- to be true to their original recipes from the homeland, an authentic representation of the original dish.
"With these dishes I want to stay true the original dish -- to respect the true recipe," Morinelli told Clean Plate Charlie during a recent interview. "If you want to do something different and add your own touch [to these dishes], fine, but call it something different, then. I want these [entrees] to be how you find them in Italy."
The tapas menu features just under 20 options all priced well between $6 to $8.50. Served at the bar only, choose from traditional favorites like beef carpaccio, mussels in a spicy marinara or white wine sauce, calamari fritti, and mini crab cakes. Or, try one of several "signature" small plates, including a house panini, a basic combination of provolone, prosciutto, spicy roasted red peppers served on a house ciabatta bread, which is pounded and grilled before serving. There's also the Station House sirloin tips, tender cuts of red meat deep fried and served with a red onion remoulade known as the house "jazzi" sauce.
Born in Naples, Italy, chef Morinelli has been in the restaurant business for more than 40 years, beginning with the family restaurant in Rome where he worked alongside his father. He would later immigrate to the U.S., opening his first restaurant, La Cisterna, in Mineola, New York. In 2002 Morinelli relocated to South Florida, opening a fine-dining establishment offering authentic Italian cuisine, Cucina D'Angelo, in Boca Raton. Currently, Morinelli is the consulting chef for Boca Raton's iPic Theater restaurant, Tanzy, in Mizner Park.
Since then, Morinelli said he was waiting for the "perfect opportunity" to open a new restaurant after closing Cucina's doors in 2009. With over 50 years experience in the industry, Trentalange -- a fellow chef and Italian native and owner/operator of close to 20 restaurants across Pennsylvania and New Jersey, offered the right pairing.