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Ambiance
If you travel a stones throw North of Sandy
Hook's main intersection, you'll see the handsome, fieldstone-faced building
that is home to the "Villa." It sits back on a knoll and its'
architecture, tall Palladian windows and one rounded wall- is a departure from
the aged, clapboard buildings lining the streets of this village.
It was built by owner/chef Vito Kala, who ran the
"Pizza Villa" on the same spot for 15years. He had the older,
smaller restaurant torn down and opened the Villa in January 1998.
Inside, two dining rooms, one of them rounded,
are done with buff colored walls, modernistic black chairs and patterned linen
drapes. Tables, well spaced for conversation, are covered in white linen
with a sheet of white butchers paper you can doodle on. You'll feel
comfortable bringing your children here.
Reservations are recommended on weekends, attire
is casual, smoking is confined to the bar. Major Credit Cards are
accepted. Wheel-Chair access is through the front door. The
bathrooms have excellent accommodations for those with disabilities.
Tasted and Recommended
During the dinner hours, Sunday through Thursday, the Villa offers Prix-Fixe
dinner. (16.95) That includes an appetizer, a house salad and entree and
dessert.
On the night we dined, prix-Fixe appetizers included artichoke bruschetta,
fried mozzarella and fried calamari. A person at our table, ordering the
prix-Fixe chose artichoke bruschetta, an Italian bread topped with
artichoke-hearts, mozzarella and garlic. It was a nice blend of textures
and of generous size.
The house salad that comes with regular entrees and the prix-Fixe is a mix of
fresh vegetables and greens.
Among prix-Fixe entree choices were Chicken Parmesan, Veal Parmesan and
Linguini with Clam Sauce. One person in our party chose Seafood Fra' Diavolo,
a platter of bay scallops, chunks of sautéed salmon and cod, langostino (meat
from a small lobster), and mussels in the shell with a sauce of chopped
tomatoes. Served with Linguini, the portion was more than generous and the
sauce was peppery and fresh.
The prix-Fixe dessert was Chocolate Mousse' in a delicate chocolate
shell. The mousse was sweet, rich and silky and the bitter-sweet chocolate
shell was a lovely contrast. Cannoli's were also offered.
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Continued...
If you consider prices and most people do when they dine out, the regular
price for appetizers all the way through dessert are extremely reasonable
Caramelized Sea Scallops with Basil Pesto was ordered from the regular dinner
menu. The Scallops were succulent and Basil-Pesto was sensational.
The Menu
Dinner Entree's included, Grilled Maine Salmon Fillet. It's offered
with Sun-Dried Tomatoes, Portabella Mushrooms, Spinach, Zucchini and Fresh Basil
in a Tomato Broth over Pasta.
There's also, a Grilled Leg of Lamb in a Rosemary Demy-Glaze and a New York
Strip Crusted with Gorgonzola.
Other offerings include Wild Mushroom Risotto (Rice Cooked in Butter) and
Farfalle (Bow-Tie Pasta) with Grilled Chicken, Bacon, Chicken Stock and Parmesan
Cheese.
Wines
Vintages of Italy, California and Chile are served by the glass and bottle.
Several good selections by the glass are offered, the restaurant has a full bar.
Service
Members of the wait staff are very pleasant, efficient and knowledgeable
about the menu.
About the Chef
Vito Kala was born in Macedonia and came to this country and came to this
country with his family 30 years ago, settling in Waterbury. As a
teenager, he worked for Waterbury restaurants as a busboy and gradually moved
into restaurant kitchens, working as a sous chef for 8 years at Espresso in
Waterbury and later for the Galleria in Meriden.
He moved to Newtown and opened the "Pizza Villa" 16 years
ago. He runs the Villa and shares cooking duties. Kala's father,
Nebi Kala also assumes chef duties.
"My father was a chef for many years in Waterbury and he taught me to
cook" says Kala. "Opening the restaurant has been my life-long
dream."
Article
taken from the News Times, 2001
Minor changes in copy were made to reflect accurate
information for today's
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