Ti Amo awaits for romantic dining
DINING OUT
When it comes to romantic dining venues, it would be difficult to
find a more definitive setting than the one offered at the very
elegant Ti Amo in South Laguna Beach.
The creation of this luxurious restaurant commenced 10 years . It
was wondrously inspired by co-owners Robert and Martine Castoro, the
extraordinary couple whose lives came together when the seasoned
restaurateur recognized the enormous talent of the artist-interior
designer and gave her full reign to create the sizable interior of
his long-time dream.
What transpired is three stories of Italian Renaissance
architecture, artistry and artifacts. Martine’s superlative Michael
Angelo style paintings adorn ceilings and walls which are reflected
in capacious mirrors throughout myriad splendiferous rooms. Silvery
candelabras abundantly dripping clusters of wax add a warming aura to
tables and vintage credenzas. Age-old recipes harking back to the
15th and 16th centuries are augmented nightly with a wide variety of
specials. And a diversified choice of seating is offered via the
two-level garden rooms and the more formal upstairs dining areas made
up of a trio of intimate rooms. Nearby an alfresco patio facing west
offers an ocean site.
An impressive collection of media accolades framed against the
building greets dinner arrivals as they walk downstairs from the side
entry off Coast Highway to be warmly ushered to reserved tables.
While perusing wine and dinner menus a basket of crusty bread and
olive tapenade will soothe your palate as chef Enrique Martinez’s
nightly specials are quoted. The recent octave of entrees included an
unusual serving of delicate white Alaskan salmon layered with spinach
Florentine on a noodle base. Equally unique was pork ossobucco, a
mammoth, falling-off-the-bone tender shank in a rich, gelatinous
tomato-based gravy bedded atop pappardelli pasta and savory carrot
chunks crowned with slivered almonds and a perky rosemary sprig.
Heading the evening’s starter specials were a savory soup of
asparagus bisque with truffle oil and a poached quail egg, along with
a tangy salad of orange-grapefruit vinaigrette-dressed arugula
nestling a crisp soft-shell crab. You won’t go wrong, either, with
the standard menu’s Bloody Mary di Pesce. For this, a margarita glass
is heaped with morsels of lobster, crab, crayfish, calamari, one big
shrimp and a side pitcher of spicy bloody Mary sauce.
In true Italian tradition, the standard bill of fare offers
antipasti, insalates, pastas and secondo piatti, almost a dozen of
the latter entrees embracing seafood, poultry, veal and pork dishes
in a $17 to $21 range. The dozen pastas at $14 to $19 include ravioli
vitello wrapping veal and wild mushroom mousse in porcini mushroom
cream sauce; capelli gameroni alla putanesca with tiger shrimp,
tomatoes, olives and capers livening delicate angel hair pasta; and
linguine frutti di mare laden with shellfish in a spicy tomato broth.
Grilled asparagus drizzled with white truffle oil, wild mushrooms
and reggiano cheese is a standout among salads tabbed from around $6
to $9, among these the signature insalata di Ti Amo boasting shrimp
and hearts of palm with avocado, diced apples, tomatoes and mixed
greens in Dijon honey vinaigrette, Again, in true Italian tradition,
dishes are generously portioned, arranged on china distinctively
designed to showcase each dish.
Desserts are totally delectable, a creamy, lighter-than-air
concoction of tira misu and a dreamy creme brulee sprinkled with
berries among luscious nightly quotes. A full range of cocktails is
available and wines by the glass are elegantly served in sparkling
decanters ready to pour into capacious crystal stems. Reflecting the
warm hospitality of the Costoros, service is graciously attentive
with lovely hostess Lucy Trippe at the fore and such charming servers
as Gloria Waxman ever at the ready.
* GLORI FICKLING is a longtime Laguna Beach resident who has
written restaurant news and views columns since 1966. She may be reached at 494-4710 or by e-mail at ghoneywest@aol.com.
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