The story
Casa D’Angelo, an Italian restaurant in Fort Lauderdale, earns high praise from chef Bruno Barbieri, who calls it “a temple of Italian cuisine in Florida” where the food is “authentic, generous, and expertly prepared.” Set in a historic building with outdoor seating, the venue blends Roman-inspired traditions with an elegant yet family-friendly atmosphere, making it a local spot that feels both refined and welcoming.
The menu features dishes like Tagliatella ai Funghi Porcini, Branzino con Pomodorino, and Costoletta di Vitello, all receiving Barbieri’s approval. For those seeking a genuine taste of Italian heritage in Florida, Casa D’Angelo delivers a generous, expertly executed meal worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
“This is a New York strip steak. Beyond the cooking, which is simple but you have to know how to do it — and in America they know how to cook perfectly. The marbling of fat inside the meat makes it unimaginably delicious. Cooked over very high heat, almost charred, but that's the good part. Inside it's perfect, the fat has melted. If you want a good steak, you have to eat this one. Word of Bruno Barbieri.”
What creators say
1 creator has covered Casa D'Angelo. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.1 – Casa D’Angelo: la storia della cucina italiana in Florida · @ 2:42
Casa D'Angelo is a temple of Italian cuisine in Florida, where the food is authentic, generous, and expertly prepared — a must-visit when in Fort Lauderdale.
Dishes mentioned
Tagliatella ai Funghi Porcini
The pasta is homemade, hand-rolled, and cooked perfectly. The length of the tagliatelle is spot on. The porcini mushrooms are excellent, and the dish is very flavorful. What strikes me is that even in a top restaurant here, the portions are generous, American-style — this would be for two people in Italy.
Branzino con Pomodorino
This is a European sea bass, served in a light tomato broth, beautifully filleted. It's served with the skin on — in Italy we usually make it crispy or remove it, but honestly I don't mind because the skin holds the fish together. Delicious, I'd say special.
New York Strip
This is a New York strip steak. Beyond the cooking, which is simple but you have to know how to do it — and in America they know how to cook perfectly. The marbling of fat inside the meat makes it unimaginably delicious. Cooked over very high heat, almost charred, but that's the good part. Inside it's perfect, the fat has melted. If you want a good steak, you have to eat this one. Word of Bruno Barbieri.
Costoletta di Vitello
This is our veal chop, exactly 1 pound — almost half a kilo. It's one of our signature dishes. No heavy sauces. You can see it has a good Italian hand, the meat is cooked perfectly, young veal — it doesn't have that cardboard taste, it has a taste of meat, of charcoal, of someone who cooked this meat excellently.
Tartare di Tonno Pinna Gialla
Yellowfin tuna tartare with capers. Spectacular. There's a hint of onion that doesn't disturb, capers are excellent, some simple herbs with toasted bread on the side. You know what? Good tuna isn't only eaten in Japan — it's also eaten well in America. Word of Bruno Barbieri.
