Angelo's on the hill(Prov)
This is a place I have been going to for a very long time and always order the same thing.
Pastine with escarole and chicken parm or veal parm.
I had lunch there yesterday(it had been a few years since my last visit). They redid the interior, updating a lot. I liked the old interior better.
I figured I would try a couple of different things. That was a major mistake.
Eggplant con ricciolo were very thin slices of eggplant, lightly breaded and fried. Not seasoned at all but a touch of salt made them pretty tasty on their own. They are served with some type of mass produced commercial mexican style salsa. Absolutely disgusting. They should just serve it with their very own and quite good tomato sauce. Whose idea was it to serve these things with that salsa in an italian restaurant???? I should have asked for the tomato sauce but didn't. Not sure what ricciolo is but I don't think it's italian for Old El Paso salsa.
I ordered the soup with escarole and it came out without any escarole, but the broth was nice and the pastine a great texture and I usually dump about 4 tablespoons of grated cheese into it which makes it a great soup.
Green bean salad was the standard canned green beans(not sure what it is I like about them but something about the overcooked mushy-ness gives me warm fuzzies). They were dressed in lots of garlic, oil and parsley. Could have used a touch of vinegar which I added from the red wine vinaigrette they brought out for a salad.
Chicken parm was excellent as usual. It was breaded and fried perfectly with a thin layer of cheese and very good tomato sauce. It was tender and juicy and I kept stealing bites.
The next disaster is just plain unfortunate. Spaghetti aglio olio with alice(anchovy) and olives. The spaghetti was way overcooked and white in color and it wasn't cooked in salted water. It was not tossed in any garlic or oil. Just plain spaghetti topped with chopped up bits of anchovy and sliced, canned black olives(the ones we used to put on our fingers as kids and eat). I think you actually have to try to make something that bad. I just moved it around with my fork and took two bites and left the rest.
When clearing the plates the server dropped a fork from the chicken parm plate onto the table and it left a decent sized pile of tomato sauce on the table. When she returned with the bag of chicken parm leftovers she just put the bag right on top of the sauce on the table. Nice touch.
If I go back I'll stick to the chicken/veal parm and soup. Give me the old Angelo's with the big tables anyday.
I've only been once since the remodel but the food I had was exactly the same as before....but that was at least 6 mo ago.
I will say you described their aglio olio w/anchovies the way they've always made it....when I make it I melt the whole anchovies down into the oil/garlic, and when I got it there is was chopped up anchovies and canned black olives on top of the spaghetti. Not the way I prefer it but it's the way they've always done it.
To me, Angelo's is the perfect comfort food place. We have relatives in RI and always stop there on our way home. I always have their soup, love their thin eggplant, their red sauce is the best, love the sausage and french fry plate, the sausages are wonderful and the french fries actually taste like potatoes. I think I like the former ambiance better but it still seems like the same old wonderful, reliable old-world kind of place I love.