Ristorante Rumari offers more than Italian fare

DINING OUT

For a hearty taste of genuine Italian hospitality coupled with a

menu that’s a step above standard Italian fare, Ristorante Rumari

offers generous servings seven nights a week. The spacious premises

were recently refurbished celebrating 13 successful years in the same

location. Accolades go to gracious executive chef Vince Cavallo,

brother Massimo who honed the extensive wine list and their dedicated

parents Bina and Antonio who hail from the sunny shores of Sicily.

The place now boasts cushy sofas near the entry where guests may

linger over cocktails or after dinner drinks. A trio of elegant

chandeliers in two dining rooms sets a sophisticated pace for the

gourmet tastes awaiting. And beyond the intimate little alfresco

dining area up front, tables are widely spaced for ultimate comfort

and privacy.

When it comes to supremely fresh ingredients paired with artistic

presentations, Cavallo’s dedication knows no bounds. His nightly

specials are apt testimonial to this fact. Take the recent offering

of huge tiger prawns from the fresh waters of Hawaii. An appetizer

serving of two crustaceans split lengthwise arrived lusciously basted

with butter and garlic then broiled to browned perfection under a

dusting of seasoned breadcrumbs.

For a more robust starter, hefty raviolis plump with lobster

filling were bathed with chunky tomato sauce and capers, fresh

parmesan grated atop upon serving. And a glistening drizzle of savory

pesto adorned the mound of grilled brie framed with crisp little

toast rounds.

Among nightly specials was rack of veal, an octave of medium rare

chops draped over a melange of buttery potato chunks colorfully

tossed with zucchini and carrots jullienne. On the same evening came

tender rare slices of ahi surrounded with a ring of juicy sliced red

tomatoes. A perusal of Cavallo’s immaculate kitchen reflects his

philosophy that basic simplicity, the utilization of quality

ingredients and caring preparation, are the prime secret to

flavorsome cuisine.

The menu offers a wide and varied gamut of hot and cold appetizers

and salads at $4.75 to $13.75; pastas and rice combinations for

$11.75 to $17.75. Four chicken entrees are in the $18 range; veal

scallopine, chops and cutlets, $18.25 to $28.50. Cioppino

Mediterranea, surprisingly, is a modest $21 among seafood entrees

which go to $24.75.

Other notable choices are linguine pescatore combining seafood,

shrimp and calamari with tomato sauce. A trio of grilled filet mignon

preparations teams the prime beef cut with prosciutto and sage in

white wine and butter, porcini mushrooms in creamy brandy sauce,

caramelized sweet onions and balsamic vinegar.

Incredibly delectable desserts commence with the creamy,

crunchy-crusted cannelloni prepared each morning by mother Bina. A

creation worth framing, it is served on white china with a fresh

strawberry studding each end and an artful drizzle of chocolate and

vanilla sauce adorning the plate. Similarly, father Antonio awakes at

dawn to bake the fragrant focaccia presented upon seating with

healthful sides of balsamic vinegar and herb-scented extra virgin

olive oil.

So family oriented is Ristorante Rumari that every evening begins

with a leisurely sit-down dinner before the doors open. This means

everyone from principals to pretty hostess Lisa, to stately

mixologist Cooper who dispenses martini classics to the very friendly

wait staff. The revered custom obviously sets the warmly hospitable

pace apparent to all the loyals who have made this a favorite

destination for memorable dining.

* GLORI FICKLING is a long-time Laguna Beach resident who has

specialized in writing restaurant news and views since 1966. She may

be reached at 494-4710 or ghoneywest@aol.com.