New restaurant in downtown Bradenton has Italian chef, pasta prepped in wheel of cheese
Chef Angelo Difiore says that anyone who dines at Fusilly’s Kitchen will want to return.
That’s how confident he is in the authentic Italian cuisine and the warm hospitality at Fusilly’s, which opened in December at 606 Manatee Ave. W.
Although take out is available, Difiore, a 58-year-old native of Latina, Italy, said he prefers guests dine at the restaurant.
“When you come here, it’s an experience. When you come here, you come to my house. You’re not a table number, you’re a guest. When you walk through the door, I promise that you will want to come back,” he said.
And it’s not just Difiore saying that.
David Cohen first experienced Fusilly’s, a 38-seat restaurant with white linen tablecloths and napkins, on New Year’s Eve.
“The food was great, this is a special place,” Cohen said.
“We came in, sat at the bar and had a couple of glasses of wine. The chef asked what we would like, and I said I want to try everything,” Cohen said. “The food is great and the service is impeccable.”
Fusilly’s is open 3-9 p.m. Monday-Saturday, and there are plenty of dinner choices.
At the top of the menu are the soup of the day, appetizers, salads and pizzas. Among the appetizers are seafood salad, made with mussels, shrimp, clams, grouper, calamari, olive oil and lemon, garlic and parsley for $19.95.
The 10-inch pizzas start at $16.95 with eight varieties on the menu, ranging from the margherita to the Big Man with pepperoni, salami, capicola, prosciutto, mozzarella and aged provolone.
The heart of the menu includes pasta, seafood, chicken and veal dishes. Among the pasta offerings, starting at $18.96, are lasagna, eggplant parmigiana, pasta and meatballs, and more.
The seafood offerings include Spaghetti Vongole (pasta with fresh Little Neck clams made in white wine sauce), shrimp scampi and Fettuccine Del Mare (fetty noodles with prawns and sea scallops sauteed in brandy cream sauce).
Diners can also order chicken or veal burrata (breaded with fresh cherry tomatoes and topped with burrata), chicken or veal marsamico (sauteed in marsala wine with mushrooms and balsamic glaze sauce), or chicken or veal limoncello (cooked in white wine lemon basil sauce with artichokes and capers).
Fusilly’s breads and some of the deserts are made on the premises. Some of the deserts are imported from Italy. Choices include homemade cannoli, coconut sorbet, limoncello truffle, peach sorbet, tiramisu, chocolate cake and Nono Leo’s ricotta pie.
“We toss the pasta and we do a lot of tableside cooking. I specialize in veal and fish,” Difiore said.
The business is owned by Joe and Lianne Rimer, who also own and operate Pesto Bistro and Wine Bar, at 8799 Cortez Road W.
For more information about Fusilly’s Kitchen, visit https://fusillyskitchen.com/ or call 941-685-6095.
This story was originally published January 21, 2022 at 6:11 PM.
