From Our Editors
The festivities flow from the bar area at Angelo's Taverna, where vintage carvings accent the counter and bartenders pour wine and beer until 3 a.m. on Saturday. The good times are audible from the dining room as diners spool spaghetti on their forks and pierce chicken parmesan with bows and arrows. Showcasing flavors from both land and sea, the kitchen staff balances its meatballs and italian sausages with a baked-cod entree, as well as appetizers of grilled calamari and baked middle-neck clam. In addition to traditional Italian dishes, staffers serve up an unusual grilled caesar salad, featuring two whole romaine hearts that are grilled and topped with diced red onions, cubed tomatoes, and a zigzag trail of caesar dressing that resembles the path of a marathon runner looking for someone with a spare bike.