The History and Heritage of Fine Dining

Tony Villano has been the proprietor of Villano’s, 1573 Boston Post Rd. Milford, for just over a year. You know it’s an authentic Italian restaurant when you see fresh mint and basil planted in flower boxes outside the entrance. {{more}}

We were greeted by the manager, Brian, who seated us at our table. Villano’s restaurant has been completely renovated with beamed ceilings, stucco walls, spinning fans and Italian tile flooring.

We certainly felt that we were dining in one of Italy’s finest restaurants. Our table had a fresh linen tablecloth, sparkling silverwear, and stemmed water glasses.

This splendid establishment had sounds of soft comforting and relaxing music playing on the keyboard by Ray, who has been with the prior establishment since 1999.

After receiving our menu’s we ordered a glass of white Zinfandel wine, and iced tea for starters.

Villano’s menu had many interesting appetizers and soups with curious names such as Zuppa di Pomodora which is creamy tomato soup garnished with a touch of rich goat cheese and a drizzle of orange blossom honey, Zuppa Di Fagioli a delicious cannellini bean soup with pasta and a touch of tomato drizzled with extra virgin olive oil. Appetizers such as Tortino di Granchio, which is luscious crab cake served over a delicious horseradish cream sauce with a crispy green salad.

Or Calamarie Anelli di Cipolla Pastellati, domestic calamari and house made onion rings fried and served with a spicy tomato sauce and aglio olio. They also had a fantastic array of Italian inspired salads,

Brian explained to us that their pasta and secondi piatti dishes were created and inspired from areas such as Sicily, Tuscany, Milan, and Rome, by chef Enzo Cannata, then presented to chef Giuseppe Albanese, this constant exchange and their years of experience creates the perfect unique Italian cuisine.

First brought to our table was an array of bread, Italian homemade bread, fried bread dough, and focaccia, accompanied with imported olive oil and parmesan cheese for dipping.

For starters we each received sliced baked eggplant topped with fresh mozzarella and marinara sauce.

Our antipasti order was Carpaccio di Manzo, which is thinly sliced Angus filet mignon over arugula garnished with shaved parmigiana and extra virgin olive oil which was spectacular in taste and freshness.

Then Roberts favorite order was pappardella, with two meaty meatballs the sauce was fresh and sweet Robert said.

I ordered the special that evening baked white fish topped with panko bread crumbs, parsley, a touch of butter served with roasted potatoes, and sautéed vegetables.

The fish was served artfully with the tail still intack; thank god it did not have the head! I truly enjoyed this moist and meaty fish, until the last bite. The vegetables were fabulous and the potatoes were roasted to perfection.

All desserts are house made fresh; I had the tiramisu, made with coffee dipped ladyfingers, mascarpone cheese and shaved chocolate.

Robert ordered tartufo, in addition to two rich heavy forming cream cappuccinos topped with cinnamon. We both had a wonderful dining experience.

Two Guy’s are Vincent Faricelli and Robert Modena. Both reside in Orange and have agreed to share their restaurant adventures.