all's fare
T
Antonio's Cucina Kaliana
37646 W. 12 Mile Road
Farmington Hills
(248) 994-4000
(also located in Dearborn Heights
and soon to open in Canton)
Monday-Thursday, 10:30 a.m.-10 p.m.
Friday, 10:30 a.m.-11 p.m.
Saturday, 1-11 p.m.
Sunday, 1-9 p.m.
Entrees: $12-$18
Hal
ony Rugiero's family opened
their first restaurant, Roman
Village, in Dearborn in 1964
— and it's still going strong.
Taking a cue from Roman Village's
family-style portions, beginning
with the crispy, chewy bread served
hot, Tony opened Antonio's Cucina
Italiana in Farmington Hills six
years ago. Attractive and comfort-
able, Antonio's portions are large, the
prices are reasonable and the staff is
well trained — and kids will delight
in watching fresh pasta being made in
the lobby pasta factory.
Begin with the Misto Antonio —
fresh mozzarella, tomatoes and roasted
peppers sprinkled with basil and olive
oil. The Antonio Salad, similar to a
Greek village salad, combines peppers,
onions, olives, tomatoes and cukes,
sans lettuce, lightly dressed with vin-
egar and oil. Follow with a bowl of
pasta fazu," the restaurant's signature
macaroni and bean soup, or the chick-
en pastina soup, which is lighter with
a fragrant broth.
For dinner, Chicken Marsala is
loaded with mushrooms and covered
with a sauce that is thinner than the
coating often served elsewhere. The
Chicken Cacciatore is a twist on the
normally slow-braised, falling-off-the-
bone poultry in peppers, mushrooms,
tomatoes and onions. This version has
pieces of boneless breast sauteed with
the usual ingredients as well as white
wine, and the crunchy vegetables
attest to its freshness.
Choose from 10 stuffed ver-
sions of pasta, or try the Mostaccioli
Casseruola, prepared with meatballs
or Italian sausage, mushrooms and a
creamy tomato sauce and baked with
mozzarella. Or try Linguine Delmar:
In a red sauce with fish, it's as light as
pasta gets. Provimi veal dishes include
broiled, marinated chops and osso
buco, as well as veal marsala and pic-
cata, both reasonably priced at $15.95.
Antonio's could also double as a
pizzeria. Available hand-tossed or
pan style, the pizza is made with
the same wonderful dough used for
bread and the calzone is browned to
a turn on the outside and loaded with
your choice of fillings. As for dessert,
choosing from among tiramisu, can-
noli, cheesecake and spumoni and a
chocolate torte is difficult.
Prices are reasonable given the
quality and quantity of the food, and
that all main dishes include soup or
salad and a side of pasta. Where else
can you get a glass of good Chianti for
$3.50 or Grey Goose for $5?
Take an appetite. If these are
Mama's recipes, this family grew up
eating well. I 1
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Find family-friendly Italian fare in Farmington Hills.
BY JEFF BRODER I PHOTOGRAPHY BY ANGIE BAAN
Counterclockwise from top: A lobby pasta machine displays fresh noodles. "Pasta Fazu," or pasta e fagiole, is made of macaroni
and beans. The Misto Antonio salad is a house specialty. Mostaccioli Casseruola can be prepared with meatballs or Italian sausage.
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