The story
In the heart of Coconut Grove, Da Angelino has earned a perfect 4.9 rating by delivering what chef Bruno Barbieri calls “authentic Italian cuisine without American adaptations.” Every plate—from the spaghetti alle vongole to the rigatoni al ragù d’agnello—is crafted with imported ingredients and Italian chefs, ensuring a true taste of Italy in Miami.
The menu showcases this commitment with dishes like the Vitello Tonnato and Polpo alla Griglia con Lenticchie Nere, plus a standout Spaghetto alle Vongole con Bottarga. It’s an elegant, upscale spot that feels both trendy and local, where quality and tradition are never compromised.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Da Angelino’s vitello tonnato earns Chef Bruno Barbieri’s praise, anchoring a menu that feels quietly masterful and warmly inviting.
“The veal is cooked perfectly. I'm starting to realize that you might eat better in Italian restaurants in America than in Italy. I love the idea that these young guys can really emerge, have their own personality, and do it in places like this — 160 to 180 covers every night. This is the level of the dishes.”
What creators say
1 creator has covered Da Angelino. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.8 – Da Firenze a Miami: la cucina italiana senza compromessi da Angelino · @ 0:18
Da Angelino is a true Italian restaurant in Coconut Grove, Miami, serving authentic Italian cuisine without American adaptations, with excellent dishes like spaghetti alle vongole and rigatoni al ragù d'agnello, all made with imported ingredients and Italian chefs.
Dishes mentioned
Vitello Tonnato
The veal is cooked perfectly. I'm starting to realize that you might eat better in Italian restaurants in America than in Italy. I love the idea that these young guys can really emerge, have their own personality, and do it in places like this — 160 to 180 covers every night. This is the level of the dishes.
Polpo alla Griglia con Lenticchie Nere
Very good. The black lentils are slightly crunchy with two cherry tomatoes, bread, and a nice separate sauce. The octopus is very good with an octopus mayonnaise, seared in a pan — good, crunchy, good flavor.
Rigatoni al Ragù d'Agnello con Costoletta d'Agnello
Pasta cooked truly al dente, Italian style. I think if you serve it like this to Americans they wouldn't eat it. For us Italians it's absolutely perfect. I understand that for Americans a few more minutes is fine. For me it's very good. Plated well. The lamb chop is well trimmed, seared with a nice Maillard reaction on the barbecue — crispy on the outside, perfect cooking.
Spaghetto alle Vongole con Bottarga
This is one of my favorite dishes. Now you understand why Italian restaurants in America are successful. Because when even an American gets a spaghetti like this — they dream about it at night. Truly perfect, well mantecato, perfect cooking, and above all there's also a bit of show, very interesting. When you come to Miami, come here. If you're homesick for an Italian dish, this is the right place. Word of a Lombard.
