First Look: Angelo's Station House Grille in Deerfield Beach

Categories: New Spot!
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Angelo's Station House in Deerfield Beach.

This week Deerfield Beach will be celebrating the grand opening of a new restaurant, Angelo's Station House Grille, a partnering of longtime South Florida chef Angelo Morinelli and owners Silvio and Marianne Trentalange. 

In three months the former Station House space at the center of the Cove Plaza in Deerfield Beach was renovated to become Angelo's Station House. The new banquet-style eatery is 6,000-square-feet of warm wood-accented interior space featuring several distinct dining areas, including a room for private parties. The main feature, however, is the spacious rectangular bar, a 32-seat marble-topped counter where patrons can order any of the house wines, sangria or cocktails and nibble off a long list of tapas-style eats.

The main menu is a mix of old-world Italian dishes that cover antipasta, salad and soups, meats and pasta. As with traditional Italian menus, entrees -- priced between $17.50 and $33.95 -- cover a full range of meats and fish including veal, chicken, beef -- even a few specialty lobster dishes.

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.

"This is the place you come to have a true main course -- what will be the main event of your evening [out]," said Morinelli. "You want to eat and run? Fine. Sit at the bar, and have a drink and a quick bite to eat. But if you want a true dining experience, come to Angelo's."


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Angelo's Station House
Veal Chop Toscana.

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Angelo's Station House
Insalata gorgonzola.

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The interior dining room and bar at Angelo's Station House.

Angelo's Station House Grille is now open Sunday through Thursday from 4 p.m. to 10 p.m., and Friday and Saturday from 4:30 p.m. to 10:30 p.m. For more information, visit the restaurant website and Facebook page, or call 754-227-5961.

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Angelo's Station House Grille - CLOSED

1544 SE 3rd Court, Deerfield Beach, FL

Category: Restaurant

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2 comments
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NDanna
NDanna

They renovated the space in just three months -- I'm sorry, you're right about the use of words there. I will make a correction.

walterdbn
walterdbn

What are you talking about this place being erected in 3 months?! This restaurant has been there for 3 years and the previous Station House went out of business and now Angelo's is taking over.

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