Aldo’s Ristorante

Written by mojdeh on October 28, 2012 in I Eat America, I Eat...Out with 0 Comments

(aldosvb.com) – Virginia Beach, Virginia

How I heard of this place: When planning a surprise proposal to her partner,
Type of cuisine: A ristorante that focuses on northern Italian meals, also served with generous wine pairings.as well as working within the constraints of Hurricane Sandy, Summer chose this romantic and special place.

Ambiance: The windowed facade leads into an amber glow of Italian splendor. Tiled floors and wooden pillars lead the way beyond the hosts podium towards the woodfire pizza oven, and to one of the many seating areas throughout the expansive establishment. Booth seating is decorated with oversized bottles of wines and large, festive autumnal displays. We take our seats at the tables along the tiled pathway, looking out onto the heavy rains that fall from beyond the blinds at the windows. The kitchen, viewable through the glass bottles along the separation barquette is open, a painting of a Tuscan landscape overhead stacks of dishes and stainless steel counters. The most astonishing of all decor in this ambient space is the stone wall surrounding the oven, as the orange glow of the fire lights the baking pizzas.

What I ordered: Once again, Chris and I were ready to split a meal – appetizer and entree. Chris started with a bottle of Root Beer ($4.50), followed by our Greek Salad ($11.98): mixed garden greens, tomatoes, cucumbers, onion, feta cheese, peperoncini and kalamata olives.

For our main entree, at Chris’s request, we enjoyed the Fettucine Alfredo ($15.99) with chicken ($18.99).

Despite being stuffed from our heavy meals, I had room to sample the Key Lime Pie ($6.95), homemade and new on the menu.

What I loved: The Greek Salad. A simple selection of vegetables served in a rich dressing. Having also sampled a couple of our dining companions’ dishes: Shrimp Gorgonzola with Angel Hair ($19.99), Baked Manicotti ($12.99), and the evening special: Butternut Squash ravioli served with a side of spinach and a lobster tail, I still stand by my favorite of the evening.