Angeline's Louisiana Kitchen

“teh handmade agnolotti was delicate and precise, thin pasta encasing a butternut squash filling with sage brown butter plus the technique reminded me of making dumplings, the care required to seal each piece perfectly. Italian dumpling artistry haha”

“teh wine list was exclusively Italian which makes sense but felt predictable. tbh an orange wine or a natural wine from an unexpected region would add some adventure for diners who already know their Barolo and Sangiovese.”

“Via del Corso's roasted vegetable focaccia was a beautiful vegetarian option. fresh vegetables on house-made bread with olive oil and herbs. Simple, Italian, satisfying. the kitchen treats vegetables with respect, not as an afterthot.”

“actually only one clearly vegan option on the menu. Most vegetarian dishes include cheese or cream. A dairy-free pasta wiht olive oil and seasonal vegetables would serve the vegan community without compromising Italian identity.”

“The arrabbiata had genuine heat from real peperoncino. Not a lot by Nashville standards but for Italian food it was bold. The garlic, chili, and tomato combination was bright and punchy. Good to see an Italian spot not afraid of spice.”

“Beyond teh arrabbiata, everything on the menu was very mild. One spicy dish on a menu of twenty is a token gesture. A spicy sausage pizza or a calabrian chili appetizer would show deeper commitment to heat.”