I Love Ti Amo Ti Amo means I love you in Italian and all I can say ROMANTIC ITALIAN RESTAURANTS
OF SOUTHERN CALIFORNIA by tony reverditto
ro·man·tic/rō·mantik:
Inclined toward or suggestive of the feeling of arousal and mystery associated with love. The word “romantic” was
actually just a word that originally meant, “from or about Rome.” This means that, by default, just about anything Italian is considered “romantic.” With that being said, February is a month dedicated to love and romance. So, in honor of this tradition, let’s go Italian . . .
is that I LOVE the new team at Ti Amo. On Friday the 13th of January 2012, Chicago natives, Joe Scala and his daughter, Veronica took over this wonderful replicated Italian Villa. They are in the process of reinventing and updating this prime ultra-romantic property nestled on the ocean side of Coast Highway in Laguna Beach. Originally a house that was built in 1928, it was transformed many years ago into sepa- rate dining areas and two kitchens all with their own special charm. Veronica is a sweetheart and we took in the décor
as she brought us upstairs; it replicates the feel of a Tuscan Villa which immediately transcended us to Italy. There is an amazing atrium with a 60-foot pine tree towering through a glass roof on the lower level. The upper level has a spectacular ocean view and we enjoyed seeing Catalina highlighted by a stunning sunset as the backdrop. On the romantic scale, itwas way up there. Bring in true classic Sicilian Chef Pino Domicolo
was a brilliant decision. Ten years previously, he was a pastry chef exclusively for Princess Cruises; from there he spent the next 17 years as the executive chef at Nello Cucina in South Coast Plaza. He was recently invited to run the Ti Amo kitchen
by longtime friend and owner, Joe Scala. It was a true pleasure to be treated to his creative, delicious heart-
60 RAGE monthly | FEBRUARY 2012
felt cuisine at this new stage of his culinary career. Everything about the modernized staff is right
on the money. Scott Shepard has been the general manager for 15 years and was very at hand, checking in with all of the diners; I found that refreshing. Our server, Alberto Sanchez is also a 15-year veteran and was one of the best servers whom I have ever en- countered; the whole team gave impeccable service and made our visit feel special and memorable. Alberto served us the Mark West Pinot Noir which
was perfect with the red sauces and John enjoyed Kunde Chardonnay. Chef Pino opted to showcase his talents by prepar-
ing a sampling menu of his remarkably fresh and versatile recipes. Even with his impressive history, this chef made it clear that he was receptive to special requests, so we took him up on it. All I had to say was that I loved Gorgonzola and next thing I knew, I was indulging in a Field Green Salad with said cheese, candied pecans, cranberries and drizzled with bal- samic vinegar. Before that we were served a unique Rice Cone with Mozzarella and house tomato sauce, then Eggplant Parmesan, a Ravioli Grande, followed by a Garlic Lemon Scallop over a green bean potato mash medley. We LOVED every single thing that we were served. For one last cooking chal- lenge (not on the menu), we got playful: how about a Spicy Shrimp Saffron Risotto? We were astonished
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