The secret behind the flavorful and subtly textured dishes at Annabella’s Restaurant is the housemade pasta. Made from scratch in varieties such as lemon fettuccine, red-pepper fettuccine, crimped ravioli, and spaghetti, these pastas serve as the edible foundations upon which chefs assemble traditional Italian dishes. Each dish is tossed with housemade sauces and meats, including sea fare such as jumbo lump crab, calamari, clams, and shrimp. The chefs also train their talents on less formal fare, layering pizzas with gourmet cheeses and toppings or creating hot and cold subs. Outside the candlelit dining room, bakers fill the shop with the smell of fresh-baked breads, pastries, and cupcakes, which Annabella's recommends for fundraising programs for schools, businesses, and freelancing mad scientists.
