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 Nestled in the small town of Ogunquit, Maine, is Angelina's Ristorante, a popular eatery that has struck a high note with locals and chefs alike. Two years running, top area chefs voted Angelina's the restaurant they most enjoyed eating at, and readers of the York County Coast Star named Angelina's their pick for "Best Italian" and "Most Romantic."
David Giarusso does double-duty as chef and owner, and it is his personal touch that drives the restaurant's success. "I do quality control on Mondays and Tuesdays, and host the other nights," he says. "I oversee every detail of the whole operation. The restaurant really reflects my vision and the details I care about." Giarusso's vision was to "create fine dining at affordable prices," with an atmosphere that is "pretty and classy, but not stuffy." Guests are treated to linen-draped tables with flowers and a soft candlelit ambiance. The menu offers thirty entrees and six nightly specials. If you go, plan to try their signature appetizer, the Cappesante Della Nonna, which is three large diver scallops, pan-seared with garlic, shallots, olive oil, basil, and tomatoes, and freshened with a touch of cream and white wine.  Along with grilled meats, Veal, Eggplant, and Chicken Parmesan are all done fresh and to order. The Rollatini di Pollo-a boneless breast of chicken stuffed with prosciutto and fresh mozzarella, and finished with roasted garlic and spinach cream sauce-is another customer favorite. "Everyone raves about our risotto," Giarusso says. "We offer it seven different ways. It is al dente, yet creamy, and people say it's the best north of Boston." Tempting choices include seasonal vegetables; chicken and baby spinach; mixed seafood; shrimp and asparagus; chicken breast; portobello mushrooms and sun-dried tomatoes; and chunks of fresh, Maine lobster. Giarusso develops the specials himself, and he regularly sells out of the ten-ounce filet mignon. "We dry rub the steak with Italian herbs, then grill it; next, we take bow-tie pasta and sauté it with fresh Roma tomatoes, basil, garlic, olive oil, and a little white wine. We then fan the filet mignon out on top of the pasta, and top the dish with buffalo mozzarella. The steak is finished in the oven, and the result is an unbelievable combination of flavors. "My philosophy with food is simple," he continues. "I love to eat good food. If I wouldn't eat it, I won't fix it."  Guests should save room for dessert. Tantalizing offerings include Tiramisu, an Amaretto Torte, and Grandmother's Cake. The Amaretto Torte is a yellow cake topped with Angelina's own amaretto, expertly mixed with homemade butter cream. Grandmother's Cake is an old-time Italian dessert, featuring pie crust filled with citrus custard, topped with shaved and toasted almonds. Angelina's is located at 655 Main Street in Ogunquit. It is open seven nights a week year-round, with dinner served from 4:30 p.m. to 10 p.m. For more information, call (207) 251-1284 or visit www.angelinasogunquit.com. Best Kept Secret: Winter 2007-2008
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