Valentino's and Chef Giovanni Rocchio offer entrees such as Spaghetti Al Frutti di Mare with calamari, clams, mussels, shrimp and scallops.
From the restaurant's website:
"Chef Giovanni Rocchio has cultivated a place worthy of only your dearest friends, who you hope keep it a secret, so you can hoard this gem to yourself. But then that would be selfish, now wouldn’t it? From beginning to end, a Valentino’s meal is a delectable journey through fine Italian cuisine."
Beer and wine available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Trendy specials — whole bronzino; grouper with rock shrimp; turbot with lobster; skirt steak rollatini; a stuffed zucchini blossom appetizer or a special salad made with corn and mushrooms; pasta with lobster sauce, hot chilies, and sea urchin roe — with all their fancy ingredients still evoke the smells and flavors of traditional Italian cooking, and that’s part of what makes eating at Valentino’s so interesting."
— Gail Shepherd, Broward-Palm Beach New Times
Valentino's and Chef Giovanni Rocchio offer entrees such as Spaghetti Al Frutti di Mare with calamari, clams, mussels, shrimp and scallops.
From the restaurant's website:
"Chef Giovanni Rocchio has cultivated a place worthy of only your dearest friends, who you hope keep it a secret, so you can hoard this gem to yourself. But then that would be selfish, now wouldn’t it? From beginning to end, a Valentino’s meal is a delectable journey through fine Italian cuisine."
Beer and wine available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Trendy specials — whole bronzino; grouper with rock shrimp; turbot with lobster; skirt steak rollatini; a stuffed zucchini blossom appetizer or a special salad made with corn and mushrooms; pasta with lobster sauce, hot chilies, and sea urchin roe — with all their fancy ingredients still evoke the smells and flavors of traditional Italian cooking, and that’s part of what makes eating at Valentino’s so interesting."
— Gail Shepherd, Broward-Palm Beach New Times